One Pan Pesto Roasted Chicken + Veggies
This is a fantastic fall meal that doesn't need much hands-on time; once it's in the oven, you're 90% of the way to a great meal.
Ingredients
- 1 lb Bone In, Skin On Chicken Thighs
- 1 lb Bone In, Skin On Chicken Drumsticks
- 1 1/2 lbs Red Potatoes Cut into bite-sized pieces
- 5 Carrots Peeled and cut into 1/4 inch thick sticks
- 5 Parsnips Peeled and cut into 1/4 inch thick sticks
- Salt and Pepper, to taste
- 1 tbsp Olive Oil
- 2 tsp Balsamic Vinegar
- 1/2 c Prepared Basil Pesto
- 4 cloves Garlic Peeled and minced
Instructions
- Preheat the oven to 400°F and line a large baking sheet with aluminum foil.
- Spread the carrots, potatoes, and chicken out on the baking sheet. Sprinkle with salt and pepper. In a mixing bowl, stir together the olive oil, balsamic, pesto, and garlic. Spoon the mixture all over the chicken and veggies, and then mix. Spread everything evenly in the pan, and place in the oven for 50 min – 1 hour, or until vegetables are tender and chicken registers at least 165°F. If the chicken skin isn't brown + crispy, place the chicken under the broiler for an additional 2-3 minutes to crisp up.
Notes
Feel free to use all thighs or all drumsticks in this recipe.