One Pan Pesto Chicken Thighs and Vegetables

Prep Time 20 minsPrep Time
Cook Time 45 minsCook Time
Total Time 1 hr 5 mins Total Time
Yields 5


  • 1 lb. bone in, skin on chicken thighs
  • 1 lb. bone in, skin on chicken wings or drumsticks
  • 10 carrots, chopped into 1/4 inch thick sticks
  • 1 1/2 lbs. baby red potatoes, quartered
  • 1/2 cup prepared basil pesto
  • 1 Tablespoon olive oil
  • 2 teaspoons balsamic vinegar
  • 2 cloves garlic, minced
  • Kosher salt and pepper, to taste


  1. Preheat the oven to 400 degrees and line a large baking sheet with aluminum foil.
  2. Spread the carrots, potatoes, and chicken out on the baking sheet. Generously sprinkle everything with Kosher salt and black pepper. It should look like a light snow has fallen on everything.
  3. In a mixing bowl, stir together the olive oil, balsamic, pesto, and garlic. Rub the mixture all over the chicken and veggies. Place in the oven and bake for 40-50 minutes, or until vegetables are tender and chicken registers at least 165 degrees.


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