Sheet Pan Pesto Chicken with Spring Vegetables
A vibrant and flavorful sheet pan dinner featuring juicy chicken thighs coated in basil pesto, paired with fresh spring vegetables for a wholesome meal.
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Ingredients
Yields 4 servings
- (4) chicken thighs
- (1/2 cups) basil pesto
- (1 cup) asparagus, trimmed
- (1 cup) cherry tomatoes, halved
- (1 cup) baby carrots
- (1/2 teaspoons) salt
- (1/2 teaspoons) black pepper
- (2 tablespoons) olive oil
- (1) lemon, sliced
Instructions
- 1
Preheat the oven to 400°F (200 °C).
- 2
In a bowl, combine 1/2 cup basil pesto with 4 chicken thighs, ensuring they are well coated. Add 2/4 cup basil pesto, 2/4 teaspoon salt, and 2/4 teaspoon black pepper.
- 3
On a large sheet pan, arrange the coated chicken thighs in the center.
- 4
Add 1 cup asparagus, 1 cup cherry tomatoes, and 1 cup baby carrots around the chicken on the sheet pan.
- 5
Drizzle 2 tablespoons olive oil over the vegetables and season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Toss to combine.
- 6
Place lemon slices on top of the chicken and vegetables for added flavor.
- 7
Bake in the preheated oven for 30-35 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74 °C).
- 8
Remove from the oven and let rest for 5 minutes before serving.
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