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Easy Crispy Sheet Pan Pesto Chicken Recipe with Spring Vegetables

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A quick and easy sheet pan meal featuring crispy pesto-coated chicken thighs roasted alongside fresh spring vegetables for a flavorful and wholesome dinner.

Ingredients

Scale
  • 4 boneless, skin-on chicken thighs (about 1.5 lbs / 700g)
  • 3 tablespoons basil pesto (store-bought or homemade)
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 cup asparagus spears, trimmed and cut into 2-inch pieces
  • 1 cup snap peas, ends trimmed
  • 1 cup baby carrots, halved lengthwise
  • 1 small red onion, sliced into wedges
  • 2 tablespoons olive oil
  • 1 teaspoon dried Italian herbs or herbes de Provence (optional)
  • Salt and pepper, to taste
  • Optional garnish: fresh basil leaves, torn
  • Optional garnish: grated Parmesan cheese

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Pat the chicken thighs dry with paper towels. Toss chicken with 1 tablespoon olive oil, salt, and pepper. Spread 3 tablespoons of pesto evenly over the skin side of each thigh. Set aside.
  3. In a large bowl, combine asparagus, snap peas, baby carrots, and red onion. Drizzle with 2 tablespoons olive oil, sprinkle with dried Italian herbs (if using), salt, and pepper. Toss well to coat evenly.
  4. Line a large rimmed baking sheet with parchment paper or a silicone baking mat. Spread the vegetables in a single layer, leaving space in the center for the chicken.
  5. Place the pesto-coated chicken thighs skin side up in the center of the pan.
  6. Roast in the oven for 25-30 minutes. Halfway through (around 15 minutes), gently toss the vegetables to ensure even cooking.
  7. Check chicken doneness by ensuring internal temperature reaches 165°F (74°C) or juices run clear. Vegetables should be tender but still slightly crisp.
  8. Remove from oven and let chicken rest for 5 minutes.
  9. Sprinkle with fresh basil and grated Parmesan cheese if desired. Serve warm.

Notes

Pat chicken dry before seasoning for crispy skin. Avoid overcrowding the pan to prevent steaming vegetables. Broil chicken skin for 1-2 minutes at the end if not crispy enough. Rest chicken after roasting to retain juices. Use a meat thermometer for best results.

Nutrition

Keywords: sheet pan chicken, pesto chicken, spring vegetables, easy dinner, quick meal, healthy chicken recipe, roasted vegetables

Find it online: https://avabake.com/easy-crispy-sheet-pan-pesto-chicken-recipe-with-spring-vegetables/