Easy, Meaty Sheet Pan Meal
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Description
Follow this formula for a family-friendly weeknight meal. Using the variations here or whatever you have on hand, simply toss everything together on one 10x15-inch baking pan. Then let your oven do the work!
Ingredients
- 1 ½ pounds boneless, skinless chicken thighs
- 1 pound tiny new potatoes, cut into 1-inch pieces
- 2 cups cherry tomatoes
- 2 teaspoons olive oil
- ¼ teaspoon salt, or more to taste
- ¼ teaspoon ground black pepper, or more to taste
- ½ cup pesto
- 1 tablespoon chopped fresh basil, or to taste
Directions
- 1. Preheat the oven to 425 degrees F (220 degrees C). Line a 10x15-inch baking pan with aluminum foil.
- 2. Arrange chicken, potatoes, and cherry tomatoes in a single layer on the prepared pan. Drizzle with oil and sprinkle with salt and pepper.
- 3. Roast in the preheated oven until vegetables are tender and chicken is no longer pink in the centers and juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the chicken should read at least 175 degrees F (79 degrees C).
- 4. Serve with pesto and sprinkle with basil.
Nutrition Facts
serving: 4 servings
calories: 510.5 kcal
carbohydrates: 25.4 g
protein: 37.2 g
saturated fat: 7.6 g
cholesterol: 115 mg
sodium: 494.2 mg
fiber: 4.2 g
sugar: 0.9 g
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