Sun Dried Tomato Pesto Chicken
This post contains links to affiliate websites, such as Amazon, and we receive an affiliate commission for any purchases made by you using these links. We appreciate your support!
This sun dried tomato pesto chicken with potatoes is an easy sheet pan dinner that’s bursting with flavor, a cinch to make, and tastes surprisingly fancy.
Want to SAVE this recipe?
We'll email this post to you, so you can come back to it later!
Roast chicken is great and a staple on pretty much everyone’s meal rotation, but it’s not always super exciting is it?
I love finding ways to make a plain roast chicken feel like a special meal, and this sun dried tomato pesto chicken is a super easy way to do it. The idea for this recipe came to me when I made this amazing sun-dried tomato pesto recipe that you can whiz up in 10 minutes or less, and this is one of my favorite ways to use it.
Although this recipe only calls for a half batch of the pesto, I like to make the full batch and keep some on hand for this super simple sun dried tomato pesto chicken pasta!
That said, if you want to go ahead and use a store bought pesto, that is totally fine. By the way, regular basil pesto will work great in this recipe as well.
Why You’ll Love this Sun Dried Tomato Pesto Chicken Recipe
Great twist on the classic roast. The tangy, sweet, and savory sun-dried tomato pesto adds such a great flavor to these chicken and potatoes!
Uses simple ingredients. This one pretty much uses pantry staples if you use store bought pesto and creates something so different!
It’s quick and simple. This is a sheet dinner that requires minimal prep! Just toss everything together and let the oven do the work.
It’s perfect for any occasion. Whether it’s for weeknights dinner or a special occasion, this sun dried tomato pesto chicken is sure to impress with minimal effort.
It’s healthy. This is a great high protein dinner option that’s well-balanced and nutritious! I love to serve it with a simple green salad on the side.
Ingredient Notes
Chicken
I like to use a combination of skin-on and bone-in chicken thighs and drumsticks for this recipe as it’s just juicier and more flavor! You can definitely use just thighs or drumsticks or combination of other parts as well.
If you’re using boneless skinless chicken breasts, keep an eye on the cooking time as they will cook faster. If you’re cooking chicken breasts and thighs or drumsticks at the same time, you may need to remove the breasts before the rest of the parts (and the potatoes) as they will be done first and are dry if overcooked.
Potatoes
Baby potatoes are perfect for roasts like these because they cook quickly and evenly. If you can’t find baby potatoes, feel free to use fingerling potatoes or larger potatoes cut into small chunks.
Salt and Pepper
Since most of the flavor for the chicken comes from the sundried tomato pesto, I like to keep the seasonings simple with just some salt and black pepper.
Parmesan cheese
I like to finish my sun dried tomato pesto chicken off with some Parmesan cheese as it adds a wonderful nutty and salty flavor. If you have Pecorino Romano or Grana Padano on hand, those work great too.
Sun Dried Tomato Pesto
You can easily grab a jar from the store, but if you have a bit of extra time (like, 10 minutes!), I love to use my homemade sun dried tomato pesto to really make this dish shine. All you need is some sun dried tomatoes, garlic, fresh basil, pine nuts, Parmesan cheese, olive oil, and kosher salt. This condiment also freezes beautifully.
Don’t forget to watch the video!
Most of my recipes include a short step-by-step video tutorial. Just scroll down to the recipe card, or use the “Jump to Video” button at the top of the post!
Step by Step Instructions
- Start by making the sun dried tomato pesto. Add all the ingredients in a food processor apart from the olive oil and pulse until finely chopped.
- Now slowly add in the olive oil and continue processing until you reach your desired consistency. You’re done! That’s how easy it is to make this sun dried tomato pesto.
- Now preheat your oven to 400°F.
- In a large bowl, toss the halved baby potatoes with ¼ cup of the sun-dried tomato pesto until well coated.
- Lightly grease a large baking sheet. Pat the chicken pieces dry with paper towels (this step is crucial for achieving crispy skin!). Arrange the chicken pieces in a single layer on the baking sheet. Rub about ¼ cup of sun-dried tomato pesto over the chicken, ensuring you get some under the skin as well.
- Scatter the seasoned potatoes around the chicken on the baking sheet. Season everything with salt and pepper to taste.
- Bake in the preheated oven for 40-45 minutes, or until the chicken is fully cooked and the potatoes are tender. Baste the chicken with the pan juices and brush a little more pesto on the chicken, and sprinkle with Parmesan about halfway through the cooking time.
- Allow the chicken to rest for about 10 minutes before serving.
Tips for the Perfect Sun Dried Tomato Chicken
- Patting the chicken dry with paper towels is crucial for achieving crispy skin. Moisture on the surface can cause steaming instead of roasting, leading to less crispiness!
- The absolute best way to get that flavor to really permeate the chicken is to get it under the skin. Just slide a spoon under the skin of each piece and gently separate it from the flesh. Massage the chicken to spread the pesto under as much of the skin as possible. Believe me, this step makes a huge difference in the flavor!
- Check the doneness of your chicken with a meat thermometer! The internal temperature for the thickest part should register 165 F. The time will vary depending on the size of the chicken. If you find that the chicken skin is getting too dark too fast, or that the pesto on the outside is starting to burn, tent the chicken loosely with foil.
- Make sure to spread the chicken and potatoes out in a single layer on a large baking sheet. Overcrowding can lead to uneven cooking and prevent the skin from getting crispy.
Serving Suggestions
This sun dried tomato pesto chicken is a complete meal on its own but you can definitely add some side dishes to it especially if you’re feeding a crowd.
- A crisp, refreshing salad can balance the rich flavors of the pesto chicken. Consider a simple mixed green salad with a light vinaigrette like this kale pomegranate salad.
- A combination of roasted veggies like asparagus, Brussels sprouts, green beans, mushrooms, or bell peppers can complement the chicken beautifully. Toss them with olive oil, salt, and pepper, and roast alongside the chicken for an easy, one-pan meal.
- A side of pasta, such as angel hair or spaghetti tossed in a little olive oil, garlic, and Parmesan, can make the meal more filling. You can also mix in some of the leftover pesto for extra flavor!
- You can also serve the sun dried tomato pesto chicken with a side of quinoa, couscous, or rice to soak up the delicious pesto juices.
Storage Instructions
Transfer your leftover chicken and potatoes to an airtight container and it will keep well in the fridge for up to 3-4 days. If you have any leftover pesto, store it separately in a small airtight container.
You can reheat the chicken and potatoes in a preheated oven at 350°F for about 15-20 minutes, or until heated through. You can also use a microwave, but be sure to cover the dish to retain moisture and heat evenly.
Here are a Few More Easy Chicken Dinner Favorites
Boursin Chicken (easiest recipe ever!)
Pineapple Teriyaki Chicken Bowls
Tell me what you think!
If you try this recipe, l’d be so grateful if you’d leave a comment and a rating in the recipe card. I love to hear your feedback, and your tips can help other readers too!
Sun Dried Tomato Pesto Chicken
Ingredients
- 3 lbs bone-in, skin-on chicken thighs and drumsticks
- 1.5 lbs baby potatoes halved
- Salt and pepper
- 3/4 cup sun dried tomato pesto divided (homemade – see below, or store bought)
- 2 tablespoons shredded Parmesan cheese
Sun Dried Tomato Pesto
- 1/2 cup sun dried tomatoes, packed in oil drained
- 1 small garlic clove peeled
- 1/4 teaspoon kosher salt
- 1/4 cup basil leaves packed
- 1/4 cup pine nuts or blanched almonds or walnuts
- 2 tablespoons freshly grated Parmesan cheese
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 400F.
- In a large bowl, combine the potatoes with a ¼ cup of the pesto.
- Lightly grease a large baking sheet. Dry your chicken off thoroughly with paper towels (very important for crispy skin!) and add the chicken pieces to the pan in one layer. Rub the pieces with about a ¼ cup sun dried tomato pesto, making sure to get under the skin.
- Sprinkle the potatoes around the chicken and season everything with salt and pepper to taste.
- Sprinkle the potatoes with Parmesan and bake for 40-45 mins until the chicken is cooked through. Baste with the pan juices and brush the chicken with a little more pesto once about halfway through, and sprinkle with Parmesan.
- Let the chicken rest about 10 minutes before serving.
Sun Dried Tomato Pesto
- Add all ingredients except the olive oil to the bowl of a food processor. Pulse a few times until roughly chopped and blended, scraping down the sides as needed.
- Continue to process while slowly drizzling in the olive oil. If you prefer a looser consistency to your pesto, add more oil.
Delicious – how gorgeous this is! Beautiful flavours!
Thank you so much! It’s a new favorite of ours!!