Sheet-Pan Pesto Roasted Chicken & Potatoes
- 20+
- min
cooking time
- 4
- servings
- easy
- difficulty
Sheet-Pan Pesto Roasted Chicken & Potatoes
Sheet-Pan Pesto Roasted Chicken & Potatoes
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
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.
- 20+
- easy
- 15-20
- EASY
- 15-20
- EASY
