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–+ servings

One Pan Pesto Chicken Thighs and Vegetables

A super simple sheet pan dinner made with chicken thighs, root veggies, and a flavorful pesto sauce.
4.5 from 80 votes
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Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Calories: 446kcal

Ingredients
 

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

Instructions

  • Preheat the oven to 400 degrees and line a large baking sheet with aluminum foil.
  • 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.
  • 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. If the chicken skin isn't super brown or crispy, place the chicken under the broiler for an additional 2-3 minutes to crisp up.

Notes

  • Feel free to use all thighs or all drumsticks in this recipe.
Course Main Dish
Cuisine American
Keyword healthy dinner, one pan meal, pesto chicken, sheet pan supper

Nutrition

Calories: 446kcal | Carbohydrates: 30g | Protein: 23g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 387mg | Potassium: 1092mg | Fiber: 5g | Sugar: 7g | Vitamin A: 17483IU | Vitamin C: 16mg | Calcium: 91mg | Iron: 2mg
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