Sheet Pan Pesto Chicken Thighs

$Cooking is fun when you have the right ingredients. Here’s what you need for sheet pan pesto chicken thighs: - 4 bone-in, skin-on chicken thighs - 1 cup basil pesto (store-bought or homemade) - 2 cups baby potatoes, halved - 1 cup cherry tomatoes, halved - 1 red bell pepper, sliced - 2 tablespoons olive oil - 1 teaspoon garlic powder - Salt and pepper to taste - Fresh basil leaves for garnish (optional) Each ingredient plays a key role in this dish. The chicken thighs provide rich flavor and juicy texture. Basil pesto adds a fresh and herby taste that makes each bite special. Baby potatoes are fluffy inside and crispy outside, giving a nice contrast. Cherry tomatoes burst with sweetness, while red bell pepper adds crunch and color. Olive oil and garlic powder enhance the overall flavor, and salt and pepper tie everything together. Fresh basil for garnish adds a pop of color and extra freshness. With these ingredients, you will create a delightful dinner that everyone will love. {{ingredient_image_1}} - Preheating the oven Start by preheating your oven to 425°F (220°C). This step is key for getting crispy chicken. - Marinating the chicken thighs In a large bowl, mix the chicken thighs with the basil pesto. Toss the chicken well to coat it evenly. Let it sit for about 15 minutes. This allows the flavors to soak in. - Preparing the vegetables In another bowl, take the halved baby potatoes and drizzle them with olive oil. Add garlic powder, salt, and pepper. Toss them until they are fully coated. Set these aside for later. - Arranging ingredients on the baking sheet Grab a large baking sheet. Place the marinated chicken thighs in the center. Scatter the seasoned baby potatoes around the chicken. Add the halved cherry tomatoes and sliced red bell pepper. Spread everything out evenly for best cooking. - Roasting in the oven Put the baking sheet in the preheated oven. Roast for about 30 to 35 minutes. The chicken should reach an internal temperature of 165°F (75°C). You want the skin to look crispy and golden brown. - Optional broiling for extra crispiness For an extra crunchy finish, switch your oven to broil. Broil for the last 3 to 5 minutes. Watch closely to avoid burning. This step gives your chicken a delightful crispy layer. Enjoy the rich flavors and easy cleanup that comes with this dish! - How to achieve crispy chicken skin To get that perfect crispy skin, start with bone-in, skin-on thighs. Pat them dry with a paper towel. This helps remove moisture. Then, coat them well with pesto. The oil in the pesto helps crisp the skin. For extra crunch, broil them for the last few minutes. Keep an eye on them so they don’t burn. - Adjusting cooking time for larger/thicker thighs If you use larger thighs, check their size. They may need more cooking time. Use a meat thermometer to check for doneness. The internal temperature should reach 165°F. If your thighs are thick, roast them for an extra 5-10 minutes. This ensures they cook all the way through. - Store-bought vs. homemade pesto You can use store-bought pesto for speed. It’s convenient and tasty. However, homemade pesto can give you a fresher taste. If you have time, blend fresh basil, garlic, nuts, olive oil, and cheese. It’s easy to make and adds a personal touch. - Flavor variations in pesto Pesto is not just basil! Try using other herbs like cilantro or spinach. You can also mix in different nuts like walnuts or pecans. Adding a squeeze of lemon juice can brighten the flavor. Experimenting with flavors can make your dish unique and fun. Pro Tips Marinate Longer for Flavor: If time allows, marinate the chicken thighs in the pesto for a few hours or overnight in the fridge for maximum flavor absorption. Use Fresh Ingredients: For the best taste, opt for fresh basil and ripe tomatoes. Fresh ingredients elevate the overall flavor of the dish. Check for Doneness: Always use a meat thermometer to ensure the chicken has reached an internal temperature of 165°F (75°C) for safe consumption. Customize Your Veggies: Feel free to swap in your favorite vegetables or whatever you have on hand. Zucchini, asparagus, or bell peppers work great too! {{image_2}} You can change the protein if you want. Chicken breasts work well. They cook faster, so check them sooner. You can also try turkey thighs for a leaner option. For veggies, think about using zucchini or asparagus. Zucchini gives a soft bite. Asparagus adds a nice crunch. Both bring flavor and color to the dish. Add some cheese to elevate the taste. Grated Parmesan melts nicely and adds a salty kick. Mozzarella offers creaminess and stretches beautifully. You can also experiment with herbs and spices. Try adding thyme or rosemary for a fragrant touch. A pinch of red pepper flakes adds heat and depth. These small changes can make your meal exciting. To store leftovers, let the dish cool first. Place the chicken and veggies in an airtight container. This keeps the flavors fresh and safe. You can store it in the fridge for up to three days. Make sure you label the container with the date. This way, you can track how long it has been there. To reheat your sheet pan pesto chicken thighs, use the oven for best results. Preheat your oven to 350°F (175°C). Place the chicken and veggies on a baking sheet. Cover them with foil to keep moisture in. Heat for about 15-20 minutes or until warmed through. You can also use a microwave, but it may dry out the chicken. If you choose this method, cover it with a damp paper towel. This helps keep the chicken juicy. Enjoy your tasty leftovers! Can I use boneless chicken thighs? Yes, you can use boneless chicken thighs. They will cook faster, so check them early. Boneless thighs are juicy and easy to handle. The flavor from the pesto will still shine through. What should I serve with sheet pan pesto chicken thighs? You can serve this dish with a fresh salad or warm bread. Rice or quinoa also pairs well. The bright flavors of the chicken complement lighter sides nicely. How long does it take to cook chicken thighs? Cooking chicken thighs takes about 30 to 35 minutes at 425°F (220°C). The best way to know they are done is by checking their internal temperature. It should be 165°F (75°C). Can I prepare this recipe in advance? Yes, you can prepare this recipe in advance. Marinate the chicken thighs and chop the veggies ahead of time. Just store them in the fridge until you are ready to cook. This post provided a clear guide to making sheet pan pesto chicken thighs. You learned about the ingredients, preparation steps, and cooking methods. I also shared tips for perfecting the dish, along with variations and storage advice. Remember, you can customize this meal to fit your taste. Try different proteins or veggies to make it yours. Enjoy your cooking adventure and make great meals with ease!$

Sheet Pan Pesto Chicken Thighs

A delicious and easy sheet pan meal featuring chicken thighs marinated in basil pesto, roasted with baby potatoes, cherry tomatoes, and red bell pepper.

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Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine Italian

Servings 4

Ingredients

4 pieces bone-in, skin-on chicken thighs
1 cup basil pesto
2 cups baby potatoes, halved
1 cup cherry tomatoes, halved
1 piece red bell pepper, sliced
2 tablespoons olive oil
1 teaspoon garlic powder
to taste salt and pepper
optional fresh basil leaves for garnish

Instructions

Preheat your oven to 425°F (220°C).
In a large bowl, combine the chicken thighs and basil pesto. Toss the chicken until evenly coated, then set it aside to marinate for about 15 minutes.
Meanwhile, in another bowl, toss the halved baby potatoes with olive oil, garlic powder, salt, and pepper until they are well coated.
On a large baking sheet, arrange the marinated chicken thighs in the center. Scatter the seasoned baby potatoes around the chicken.
Add the halved cherry tomatoes and sliced red bell pepper to the baking sheet, spreading them out evenly.
Roast in the preheated oven for about 30-35 minutes, or until the chicken's internal temperature reaches 165°F (75°C) and the skin is crispy.
Optional: For extra crispiness, switch the oven to broil for the last 3-5 minutes of cooking, but keep a close eye on them to prevent burning.
Once done, remove from the oven and let it rest for 5 minutes. Garnish with fresh basil leaves if desired.

Notes

For extra crispiness, broil for the last few minutes of cooking.

Keyword chicken, easy dinner, pesto, sheet pan