
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
- 16 pieces bone-in chicken thighs
- 2 lb cherry tomatoes
- 3 large zucchini
- 1 cup basil pesto
- 2 tbsp extra-virgin olive oil
- 4 cloves garlic cloves
- 0.5 cup Parmesan cheese
- 1 tbsp kosher salt
- 1 tsp black pepper
- 0.5 cup fresh basil
Instructions
- 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.
- Season chicken: Pat thighs dry, season with salt and pepper. Nest skin-side up among vegetables with space between pieces for air circulation.
- Initial roast: Roast 18 minutes until chicken skin renders fat and turns lightly golden while tomatoes begin to soften at edges.
- 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.
- Garnish and serve: Top with fresh basil. Tomatoes should burst with juice; zucchini tender with slight bite at center.
Tonight's spread
- Creamy polenta in a baking dish.
- Arugula salad with lemon.
Hall tips
- Thin pesto with 1 tbsp olive oil if too thick to brush evenly.
- Serve over polenta or pasta for a fuller plate.
- Sun-dried tomato pesto swap works if basil pesto is unavailable.
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
- Slice chicken into pesto pasta next day.
- Chop into a wrap with extra pesto and mozzarella.
- Two half-sheet pans
- Pastry brush
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