Sheet-Pan Pesto Roasted Chicken & Potatoes
20+
min
cooking time
4
servings
easy
difficulty

Sheet-Pan Pesto Roasted Chicken & Potatoes

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Ingredients

  • one whole chicken, cut into 8 pieces
  • one 7-ounce container Giovannia Rana Basil Pesto, divided
  • kosher salt and freshly ground black pepper to taste
  • 2 small carrots, peeled and cut into 2-inch pieces
  • ½ pound baby red potatoes, split
  • 1 medium red onion, cut into chunks
  • 1 medium yellow squash, cut into chunks
  • 1 medium zucchini, cut into chunks
  • fresh basil for garnish
20+
min
cooking time
4
servings
easy
difficulty

Preparation

Preheat the oven to 400°F. Place the chicken in a bowl and toss with ¼ cup of the pesto and salt and pepper to taste. Cover and marinate for 2-4 hours. Uncover, add the carrots, potatoes, onions, squash, and zucchini, the remaining pesto and additional salt and pepper, toss, and arrange on a foil-lined large rimmed baking sheet. Bake until the vegetables are tender and the chicken is cooked through, 35-45 minutes. Season with more salt and pepper and garnish with fresh basil.


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