Can I use chicken thighs instead of breasts?

Absolutely. Boneless, skinless thighs will be just as tasty and even a bit juicier. Just keep an eye on the cooking time—they may need a few more minutes.

What can I use instead of baby potatoes?

Red potatoes, Yukon golds, or even sweet potatoes work beautifully. Just be sure to cut them into similar-sized chunks for even roasting.

How do I store leftovers?

Pop everything into an airtight container and refrigerate for up to 3 days. Reheat in the oven or microwave. Bonus: It makes a great lunch salad topper!

Can I make this dairy-free?

Yes—just skip the Parmesan or sub in a dairy-free alternative. The dish is still packed with flavor.

Sheet Pan Pesto Chicken and Potatoes

Description

This Sheet Pan Pesto Chicken and Potatoes recipe is a game-changer for busy weeknights! Juicy chicken breast, golden baby potatoes, and sweet roasted tomatoes come together in one pan, all tossed with herby pesto and bright lemon zest. Minimal mess, maximum flavor.

Ingredients

Scale

For the Potatoes:

680 grams baby potatoes (about 3–4 cups), quartered
2 tbsp olive oil
3 cloves garlic, minced
Juice of ½ lemon
Salt and pepper, to taste

For the Pesto Chicken:

2 boneless, skinless chicken breasts
⅓ cup basil pesto
Zest of ½ lemon
¼ cup sun-dried tomatoes, drained
¼ tsp red pepper flakes
½ tsp black pepper, or to taste

For Serving:

2–3 cups baby arugula
Olive oil and lemon juice, for drizzling
Parmesan cheese, to sprinkle

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Instructions

Preheat oven to 425°F and lightly grease a baking sheet with cooking oil spray.
Quarter the baby potatoes and toss with olive oil, minced garlic, lemon juice, salt, and pepper. Spread evenly on one side of the baking sheet and roast for 20 minutes.
Slice chicken breasts into 2–3 inch strips. In a large bowl, mix chicken with basil pesto, lemon zest, sun-dried tomatoes, red pepper flakes, and black pepper.
After 20 minutes, remove the pan from the oven and push the potatoes to one side. Add the pesto chicken to the other side.
Roast everything together for an additional 20 minutes, or until the chicken is cooked through and the potatoes are crispy.
Serve with fresh baby arugula tossed in olive oil and lemon juice. Top with grated Parmesan and enjoy!

Notes

Swap baby potatoes for sweet potatoes or cauliflower for a low-carb version.
Chicken thighs can be used in place of breasts for extra juiciness.
Store leftovers in an airtight container for up to 3 days.

Prep Time: 10 mins
Cook Time: 40 mins
Category: Dinner
Method: Oven-Roasted
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: ~425 kcal
Sugar: 3 g
Sodium: 520 mg
Fat: 21 g
Saturated Fat: 4 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 4 g
Protein: 31 g
Cholesterol: 80 mg