Pesto Chicken Tray — tomatoes, basil pesto, and fresh basil

Pesto Chicken Tray

Basil pesto chicken with roasted cherry tomatoes and zucchini

Chicken thighs roast with cherry tomatoes and zucchini, brushed with basil pesto until golden and fragrant.

Why crews like it: Summer flavors year-round. One tray, minimal cleanup, and the kitchen smells incredible.

463Cal
73gProtein
7gCarbs
14gFat

Ingredients

Instructions

  1. Heat oven and prep vegetables: Heat oven to 425°F. Toss tomatoes and zucchini with olive oil, salt, and pepper on two half-sheets until lightly coated.
  2. Season chicken: Pat thighs dry, season with salt and pepper. Nest skin-side up among vegetables with space between pieces for air circulation.
  3. Initial roast: Roast 18 minutes until chicken skin renders fat and turns lightly golden while tomatoes begin to soften at edges.
  4. Brush with pesto: Brush pesto over chicken and vegetables. Sprinkle parmesan. Roast 10–12 more minutes until chicken hits 165°F and pesto edges caramelize.
  5. Garnish and serve: Top with fresh basil. Tomatoes should burst with juice; zucchini tender with slight bite at center.

Tonight's spread

Hall tips

Meal prep

Use store pesto or make a batch ahead. Zucchini adds moisture—do not skip. Station: Brush pesto last 12 minutes—early application burns basil. Station: Cut zucchini thick so it roasts, not steams, under chicken. Station: Finish with fresh basil at the line for bright color.

Leftovers

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