Sun Dried Tomato Pesto Chicken -

A sliced roasted chicken thigh with sun dried tomato pesto and potatoes on a plate.

Sun Dried Tomato Pesto Chicken

This sun dried tomato pesto chicken is an easy sheet pan dinner that's bursting with flavor, a cinch to make, and tastes surprisingly fancy.

Course Main Dish

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 623kcal

Author Ann Otis

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.

Video

Notes

*Store-bought sun dried tomato pesto can be used instead of homemade.

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.

Nutrition