Save to Pinterest A vibrant, weeknight-friendly sheet pan dinner featuring juicy pesto-marinated chicken and a medley of lemon-kissed roasted vegetables.
I first made this lemon pesto chicken sheet pan on a busy Monday night, amazed by how quickly dinner came together and how the bright flavors made everyone ask for seconds.
Ingredients
- Chicken: 4 boneless, skinless chicken breasts (about 1.5 lbs / 700 g), 3 tablespoons basil pesto (store-bought or homemade), 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Vegetables: 1 medium zucchini (sliced into half-moons), 1 red bell pepper (cut into 1 inch pieces), 1 yellow bell pepper (cut into 1 inch pieces), 1 small red onion (cut into wedges), 1 cup cherry tomatoes (halved), 1 cup broccoli florets, 2 tablespoons olive oil, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Garnish (optional): Fresh basil leaves, extra lemon wedges
Instructions
- Prep Oven:
- Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
- Marinate Chicken:
- In a medium bowl, whisk together pesto, lemon juice, lemon zest, olive oil, salt, and pepper. Add chicken breasts and toss to coat. Let marinate while you prepare vegetables.
- Season Vegetables:
- In a large bowl, combine zucchini, bell peppers, red onion, cherry tomatoes, and broccoli. Drizzle with olive oil, sprinkle with oregano, salt, and pepper. Toss to coat evenly.
- Arrange On Pan:
- Spread the vegetables evenly over the prepared sheet pan. Nestle the marinated chicken breasts among the vegetables.
- Roast:
- Roast for 22–25 minutes, or until the chicken is cooked through (internal temperature 165°F/74°C) and vegetables are tender with golden edges.
- Rest and Slice:
- Remove from oven. Rest chicken for 3 minutes, then slice if desired.
- Garnish and Serve:
- Garnish with fresh basil and extra lemon wedges before serving.
Save to Pinterest When my kids helped slice the veggies for this meal, it became a fun and tasty family dinner we all enjoyed together.
Required Tools
Large sheet pan, mixing bowls, chefs knife, cutting board, tongs or spatula
Allergen Information
Contains tree nuts (if pesto contains pine nuts), dairy (if pesto contains cheese), possible egg (if using some store-bought pestos). Always check pesto ingredient labels if you have allergies.
Nutritional Information (per serving)
Calories: 340, Total Fat: 18 g, Carbohydrates: 14 g, Protein: 32 g
Save to Pinterest This easy sheet pan chicken brings bright Mediterranean flavors to your table fast. Enjoy leftovers cold for a delicious next-day lunch.
Common Recipe Questions
- → How do you marinate the chicken?
Whisk basil pesto, lemon juice, lemon zest, olive oil, salt, and pepper together, then toss chicken breasts in the mixture to coat evenly before roasting.
- → What vegetables work best for roasting with chicken?
Firm vegetables like zucchini, bell peppers, red onion, cherry tomatoes, and broccoli roast well, developing tender textures and caramelized edges.
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs add extra juiciness; increase cooking time by about 5 minutes to ensure thorough cooking.
- → What temperature is ideal for roasting this dish?
Roast at 425°F (220°C) to achieve tender chicken and nicely roasted vegetables with a golden finish.
- → How can I adapt this dish for dietary preferences?
Use dairy-free pesto if avoiding dairy, and swap vegetables with seasonally available or preferred options like asparagus or carrots.