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 for a busy weeknight and was amazed by how quickly dinner came together. The juicy chicken pairs perfectly with the roasted vegetables, and the fresh basil on top makes it feel extra special without any hassle.
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 Sheet Pan:
- 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.
- Prepare 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 and Roast:
- Spread the vegetables evenly over the prepared sheet pan. Nestle the marinated chicken breasts among the vegetables.
- Cook:
- 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 This recipe is always a hit at our family dinners—even picky eaters love the lemony roasted veggies. My kids help sprinkle the basil and can't wait for their colorful plates.
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 Enjoy this quick lemon pesto chicken sheet pan for an easy, nourishing dinner. Leftovers are delicious packed for lunch, too!
Common Recipe Questions
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs can be substituted for extra juiciness. Increase the cooking time by about 5 minutes to ensure they are fully cooked.
- → What vegetables work best for roasting with chicken?
Vegetables like zucchini, bell peppers, broccoli, cherry tomatoes, and red onions roast well and complement the lemon pesto flavors.
- → How do I know when the chicken is done?
The chicken is cooked through when it reaches an internal temperature of 165°F (74°C) and juices run clear.
- → Can I prepare this meal ahead of time?
You can marinate the chicken and prep the vegetables in advance, then roast them just before serving for optimal freshness.
- → What can I serve alongside this dish?
It pairs well with quinoa, rice, or crusty bread to soak up any extra juices and complete the meal.