One pan, multiple foods? See how easy it is to roast chicken, tomatoes, and potatoes together with this easy sheet-pan formula you're sure to bookmark.
Preparation Time
10 mins
Cooking Time
20 mins
Total Time
30 mins
Calories
511 Calories
Recipe Instructions
Step 1
Preheat the oven to 425 degrees F (220 degrees C). Line a 10x15-inch baking pan with aluminum foil.
Step 2
Arrange chicken, potatoes, and cherry tomatoes in a single layer on the prepared pan. Drizzle with oil and sprinkle with salt and pepper.
Step 3
Roast in the preheated oven until vegetables are tender and chicken is no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Step 4
Serve with pesto and garnish with basil.
Ingredients
2 teaspoons olive oil
2 cups cherry tomatoes
1 tablespoon chopped fresh basil, or to taste
1 pound tiny new potatoes, cut into 1-inch pieces
1.5 pounds boneless, skinless chicken thighs
0.25 teaspoon salt, or more to taste
0.5 cup pesto
0.25 teaspoon ground black pepper, or more to taste
