Easy Sheet Pan Basil Pesto Chicken & Vegetables
1 c. fresh basil, packed tightly
⅛ c. pine nuts (or substitute shelled sunflower seeds)
¼ c. Teaoli Extra Virgin Olive Oil (Basil, Chipotle, Eureka Lemon, or Garlic)
¼ c. parmesan cheese
1 Tbsp. garlic, chopped
Salt & pepper, to taste
Combine ingredients in a food processor or blender. Use as a marinade, pasta sauce, sandwich spread, etc.
2 lbs. chicken, bone in and skin on (thighs, wings, or combination, as you like)
10 carrots, chopped into ¼-inch sticks
1 ½ lbs. baby red potatoes, quartered
½ c. pesto
1 Tbsp. Extra Virgin Olive Oil (any of the previously mentioned flavors will work)
2 tsp. Balsamic Vinegar (Dark Chocolate, Espresso, Fig, Pomegranate, Red Apple, Tangerine, Traditional, or Vanilla)
2 cloves garlic, minced
Kosher salt & freshly cracked black pepper, to taste
Preheat oven to 400°F and line a large baking sheet with aluminum foil. Spread the carrots, potatoes, and chicken out evenly. Generously sprinkle with salt and pepper as desired. In a mixing bowl, stir together olive oil, balsamic vinegar, pesto, and garlic. Pour mixture over everything, coat evenly, and bake for 40-50 minutes, or until vegetables are tender and chicken registers at least 165°F on a meat thermometer. Serve.
Recipe adapted from Neighborfood Blog.
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