Pesto Chicken Sheet Pan Dinner Recipe - Food Fanatic
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Pesto Chicken Sheet Pan Dinner Recipe

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    41 Servings

Ingredients

  • 1 1/2 pounds Potatoes
  • 1/4 cup Extra Virgin Olive Oil
  • Kosher Salt and Black Pepper
  • 1 1/2 pounds Chicken Breast
  • 3 tablespoons Pesto
  • 1 tablespoon Fresh Lemon Juice
  • 1 pound Fresh Green Beans
  • 8 ounces Feta Cheese
  • Lemon, cut into 1/4" slices

Directions

  1. Preheat oven to 425° then wash, pat dry and slice potatoes length-wise into 1" strips.
  2. Drizzle the potatoes with half the extra virgin olive oil, kosher salt and pepper to taste and toss well to coat evenly.
  3. Spread the potatoes onto a sheet pan in a single layer and roast for 20 minutes.
  4. In the meantime, trim and slice chicken breasts in half or thirds, depending on how large the breasts are. Place in a mixing bowl or shallow dish.
  5. In a small bowl, whisk together pesto and lemon juice with a bit of black pepper. Pour over the chicken.
  6. Coat the chicken thoroughly with the pesto mixture, then transfer the refrigerator to marinate while the potatoes are roasting.
  7. Wash the green beans and then snap or the cut the stems off the ends. Drizzle with the remaining olive oil, a bit more salt and pepper to taste and toss to coat thoroughly. 
  8. After 20 minutes, carefully remove the sheet pan from the oven. Flip the potatoes and push them to one side of the pan.
  9. Add the chicken and green beans along the other side of the pan.
  10. Break up a block of feta into large chunks and randomly distribute over top of the chicken and veggies.
  11. Finally, tuck the lemon slices in along with the chicken, vegetables and feta cheese right before returning the sheet pan to the oven.
  12. Roast for an additional 20 - 25 minutes until the chicken is tender but cooked through and the veggies are tender but not mushy.
  13. Remove from the oven, let cool slightly and dinner is served.
Pesto chicken sheet pan dinner recipe with potatoes photo