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Pesto roasted vegetables and chicken thighs on a sheet pan.
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Sheet Pan Pesto Roasted Vegetables and Chicken

Perfectly roasted pesto marinated chicken and vegetables make for a quick, easy and delicious dinner.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Dinner, lunchbox, Mains
Cuisine: Mediterranean
Diet: Diabetic, Gluten Free
Keyword: chicken, pesto, pesto vegetables, sheet pan chicken
Servings: 5
Calories: 713kcal
Author: Sarah Bell

Equipment

Ingredients

  • 1 kg chicken thigh fillets skin on
  • 3 tablespoons olive oil
  • ½ cup pesto
  • 500 grams beetroot peeled and cut into wedges
  • 500 grams pumpkin skin removed and diced
  • 2 red onions skin removed, cut into wedges
  • 2 zucchini ends removed, cut into half moons
  • 100 grams baby spinach
  • sea salt flakes and cracked black pepper

Instructions

  • Preheat the oven to 180 degrees Celsius (356 F). Line a large sheet pan with parchment paper.
  • If making homemade pesto, add all of the pesto ingredients to a food processor and blend on high until smooth. Remove 1/2 cup of pesto for this recipe.
  • Add half of the pesto to a large mixing bowl along with half of the olive oil. Stir to combine.
  • Add the chopped vegetables to the bowl and toss to coat evenly in pesto. Tip vegetables out onto sheet pan and spread out in a single layer.
  • Add the remaining pesto to the bowl along with the remaining olive oil. Stir to combine. Add the chicken thigh fillets to the large bowl and toss to marinate the chicken thigh evenly. Place the chicken thighs between the vegetables on the tray so that the vegetables and chicken are still in a single layer. Season liberally with salt and pepper.
  • Place the tray into the oven on the middle shelf to bake for 45 minutes.
  • Once baked, remove from the oven. Immediately add the baby spinach leaves to the pan and stir through until the baby spinach is wilted. Serve warm.

Notes

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat before eating. 
This recipe is made using my cilantro walnut pesto, however you can use a basil pesto or store bought pesto. 

Nutrition

Calories: 713kcal | Carbohydrates: 26g | Protein: 38g | Fat: 51g | Saturated Fat: 12g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 20g | Trans Fat: 0.2g | Cholesterol: 198mg | Sodium: 489mg | Potassium: 1456mg | Fiber: 6g | Sugar: 14g | Vitamin A: 11235IU | Vitamin C: 37mg | Calcium: 135mg | Iron: 4mg