Pesto roasted chicken & veggies

Bright and lemony, this pesto roasted chicken & veggies is an easy option. From roasted bell peppers and potatoes to flavorful chicken, you have to try this dish.

Chicken thighs, roasted red potatoes, mixed bell peppers all topped with a fresh pesto - the perfect summer dish

Bright and lemony, this pesto roasted chicken & veggies is an easy option. From roasted bell peppers and potatoes to flavorful chicken, you have to try this dish. I love how simple it is while still delightful to my tastebuds.

Ingredients (4 servings)

• 2 lbs bonless, skinless chicken thighs

• 3 mixed bell peppers

• 1 bag small red potatoes

• 1 container pesto or make your own:

  • 4 cups of kale

  • 1 cup roasted & unsalted shelled pistachios

  • 4 garlic cloves

  • 2/3 cup olive oil

  • 1 - 2 Tbsp water as needed

  • 1/2 tsp salt

  • pinch of pepper flakes, if desired

• 2 Tbsp olive oil

• 2 tsp garlic powder

• 2 tsp onion powder

• 1/2 tsp salt

• 1 lemon

Appliances & Utensils

• 2 large baking sheets

• knife and cutting board

• additional bowl

Instructions

1. Preheat the oven to 425°F.

2. Prepare 2 large baking sheets with parchment paper.

3. Wash and chop the bell peppers and red potatoes. Once chopped, placed the potatoes in a bowl with water (to remove starches).

4. Drain potatoes and dry with paper towel. On one baking sheet, toss the quartered potatoes with 1 Tbsp olive oil, 1 tsp garlic powder, 1 tsp onion powder, and ¼ tsp salt. Spread in a single layer.

5. Place the potatoes in the oven and roast for 10 minutes while you prep the rest.

6. If preparing your own pesto, make it now in a food processor or blender prior to the next step.

7. Season the chicken & veggies: In a large bowl or bag, combine chicken thighs, peppers, pesto, remaining 1 Tbsp olive oil, 1 tsp garlic powder, 1 tsp onion powder, and ¼ tsp salt. Toss until well coated.

8. Add to second baking sheet: Spread the chicken and veggies on the second baking sheet in an even layer.

9. After the potatoes have roasted for 10 minutes, add the second sheet pan to the oven. Roast both pans for another 25–30 minutes, flipping or stirring halfway through.

10. Chicken should be cooked to an internal temp of 165°F and veggies should be tender and golden.

11. Squeeze lemon juice on top before enjoying!

Pro Tip: If pesto isn’t your thing, swap for BBQ sauce or a tomato-pesto for a different flavor. I love the Vegan pesto from Trader Joe’s as an easy option.

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