Ingredients:

  • 2 lbs boneless skinless chicken thighs
  • 2 tbsp olive oil
  • ½ tsp kosher salt
  • ½ tsp cracked black pepper
  • 1 lb baby gold potatoes, halved
  • 1 cup cherry tomatoes
  • 2 cups fresh broccoli florets
  • ⅓ cup basil pesto
  • 1 tbsp lemon juice
  • ¼ cup grated Parmesan cheese
  • Fresh basil leaves for garnish
  • Red pepper flakes

Instructions:

  1. Preheat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, toss the halved baby gold potatoes, broccoli florets, and cherry tomatoes with 2 tablespoons of the basil pesto and the lemon juice.
  3. Spread the seasoned vegetables in a single layer around the edges of the sheet pan, leaving the center open for the chicken.
  4. Pat the chicken thighs dry with paper towels, then rub them with olive oil, kosher salt, and cracked black pepper.
  5. Place the seasoned chicken thighs in the center of the baking sheet.
  6. Generously spread the remaining basil pesto over each chicken thigh to create a thick layer.
  7. Roast in the oven for 25–30 minutes.
  8. During the final 5 minutes of cooking, sprinkle grated Parmesan cheese over the chicken and vegetables. Switch the oven to 'Broil' for 2–3 minutes until the cheese is bubbly and the chicken is deep mahogany in color.
  9. Garnish with fresh basil leaves and optional red pepper flakes before serving.