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- 4 boneless, skinless chicken thighs - 1 cup basil pesto (store-bought or homemade) - 2 cups cherry tomatoes, halved - 1 bell pepper (red or yellow), sliced - 1 medium zucchini, sliced - 1 red onion, cut into wedges - 2 tablespoons olive oil - Salt and pepper to taste - Fresh basil for garnish (optional) Gathering fresh ingredients makes a big difference. I love using boneless, skinless chicken thighs for their juicy texture. They soak up the flavor of the basil pesto well. You can use store-bought or homemade pesto, depending on your time and preference. For the veggies, cherry tomatoes add sweetness. Sliced bell pepper brings color and crunch. I recommend using red or yellow for a bright look. The zucchini adds a soft texture. Lastly, red onion gives a nice bite. Don't forget the olive oil, salt, and pepper! These help bring out the flavors. Fresh basil leaves make a lovely garnish if you like. They add a pop of green and fresh aroma. Now that you have your ingredients ready, you’re set to make this easy and tasty dish. - Preheat your oven to 400°F (200°C). - In a large bowl, add the chicken thighs and pesto. Toss them well to coat. Let the chicken marinate for about 10-15 minutes as you prepare the veggies. - For roasting, prepare the vegetables first. Cut the cherry tomatoes in half, slice the bell pepper, zucchini, and red onion. - On a large sheet pan, place all the veggies. Drizzle with olive oil, and season with salt and pepper. Toss them to coat well. - Make space on the sheet pan for the chicken thighs. Place the marinated chicken evenly among the veggies. - Roast everything in the preheated oven for 25-30 minutes. - Check that the chicken reaches an internal temperature of 165°F (75°C). The veggies should be tender and slightly caramelized. - Once cooked, take the pan out of the oven. Let it rest for 5 minutes before serving. For the best flavor, marinate the chicken thighs in basil pesto for 10 to 15 minutes. This short time allows the chicken to soak up the rich, herbal taste of the pesto. If you have more time, feel free to marinate longer for even deeper flavor. When you roast the chicken, the size matters. If your chicken thighs are larger, they may need more cooking time. Always check the chicken for doneness. A meat thermometer should read 165°F to ensure safety. Using a meat thermometer is key. It helps you know when the chicken is done without cutting it open. Insert it into the thickest part of the thigh for an accurate reading. To ensure the veggies cook evenly, spread them out on the sheet pan. If they are too close, they may steam instead of roast. Toss them well in olive oil, salt, and pepper to help them caramelize nicely. Pair your sheet-pan meal with a simple side. Garlic bread or a fresh salad works well. You can also drizzle extra pesto on top for added flavor. For a nice touch, garnish your dish with fresh basil leaves. This adds color and freshness. A sprinkle of Parmesan cheese can also enhance the dish beautifully. {{image_2}} You can make this dish your own by swapping proteins. Instead of chicken thighs, try chicken breast. If you want a plant-based option, use tofu. Just make sure to press the tofu first to remove extra moisture. For veggies, feel free to mix it up! You can add broccoli, carrots, or asparagus. Each choice will give a new taste and texture. Want to spice things up? Add some garlic powder or smoked paprika to the veggies. Fresh herbs like thyme or rosemary can also boost flavor. If you love pesto, experiment with different types. Sun-dried tomato pesto or spinach pesto can add unique twists. Each variation can create a brand-new dish. While sheet-pan cooking is easy and fun, you can also grill this meal. Just marinate the chicken and veggies, then grill them until cooked. This adds a smoky flavor. If you prefer a slow cooker, it works too. Place everything in the slow cooker and cook on low for 4-6 hours. You’ll get tender chicken and flavorful veggies without much effort. To keep your Sheet-Pan Pesto Chicken and Veggies fresh, store leftovers properly. Let the dish cool down to room temperature first. Then, place the chicken and veggies in airtight containers. This helps prevent moisture loss and keeps flavors intact. Use glass or plastic containers that seal well. Label the containers with the date for easy tracking. If you want to save leftovers for later, freezing is a great option. First, let the dish cool completely. Then, transfer the chicken and veggies to freezer-safe bags or containers. Remove as much air as possible to avoid freezer burn. When ready to eat, thaw in the fridge overnight. Reheat in the oven at 350°F (175°C) until warm, about 20 minutes. Ensure the chicken is heated to 165°F (75°C) before serving. To enjoy your dish at its best, keep an eye on freshness. Check for signs of spoilage like off smells, discoloration, or mushy veggies. The leftovers can last in the fridge for about 3-4 days. For frozen meals, they stay good for about 3 months. Always trust your senses when deciding to eat leftovers. If it looks or smells odd, it's best to toss it. I recommend marinating the chicken for 10 to 15 minutes. This time is perfect for the chicken to soak in the flavor of the pesto. If you have more time, you can marinate it for a few hours in the fridge. Just remember to cover the bowl! Yes, you can use frozen chicken thighs. Just make sure to thaw them first. The easiest way is to leave them in the fridge overnight. If you're short on time, you can use a microwave on the defrost setting. After thawing, follow the same marinating steps. You can use many types of vegetables for sheet-pan meals. Some great options are: - Broccoli - Carrots - Asparagus - Cauliflower - Brussels sprouts Feel free to mix and match your favorites! The chicken is fully cooked when it reaches an internal temperature of 165°F (75°C). Use a meat thermometer to check. This temperature ensures the chicken is safe to eat and stays juicy. If you cut into the chicken and see clear juices, it’s likely done too! This blog covered a simple and tasty recipe for sheet-pan chicken with pesto. We explored the main ingredients, prep steps, and cooking instructions. I shared tips to enhance flavors and variations to suit your taste. Finally, I provided storage info to keep leftovers fresh. Cooking should be fun and easy. With these insights, you can create a delicious meal that your family will love. Enjoy your time in the kitchen and happy cooking!

Sheet-Pan Pesto Chicken and Veggies

Looking for a quick and delicious meal? Try this Sheet-Pan Pesto Chicken and Veggies recipe that combines juicy chicken thighs with vibrant vegetables, all infused with flavorful basil pesto. Perfect for busy weeknights, this one-pan dish is easy to prepare and clean up! Follow the simple steps for a mouthwatering dinner in just 40 minutes. Click through to discover the full recipe and elevate your weeknight cooking!
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup basil pesto (store-bought or homemade)

2 cups cherry tomatoes, halved

1 bell pepper (red or yellow), sliced

1 medium zucchini, sliced

1 red onion, cut into wedges

2 tablespoons olive oil

Salt and pepper to taste

Fresh basil leaves for garnish (optional)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large bowl, combine the chicken thighs and pesto. Toss until the chicken is well coated. Let the chicken marinate for about 10-15 minutes while preparing the vegetables.

      On a large sheet pan, place the halved cherry tomatoes, sliced bell pepper, zucchini, and red onion. Drizzle with olive oil, and sprinkle with salt and pepper. Toss the veggies to coat evenly.

        Create space on the sheet pan for the chicken thighs and place them on the pan. Ensure the veggies and chicken are spread out evenly to roast properly.

          Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and slightly caramelized.

            Once done, remove from the oven and let rest for 5 minutes. Garnish with fresh basil leaves if desired.

              Prep Time, Total Time, Servings: 15 min | 40 min | 4 servings