Easy, Meaty Sheet Pan Meal

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!

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 511 Calories

Ingredients

• 2 teaspoons olive oil
• 1 ½ pounds boneless, skinless chicken thighs
• 2 cups cherry tomatoes
• ½ cup pesto
• ¼ teaspoon salt, or more to taste
• 1 tablespoon chopped fresh basil, or to taste
• ¼ teaspoon ground black pepper, or more to taste
• 1 pound tiny new potatoes, cut into 1-inch pieces

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 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).

Step 4

Serve with pesto and sprinkle with basil.