Sheet Pan Chicken Tomatoes Chickpeas and Pesto
Sheet Pan Chicken Tomatoes Chickpeas and Pesto
Joanne Rappos
mains
This sheet pan Chicken and veggies recipe is really simple to whip up but so satisfying and delicious. It is a complete meal thanks to the potatoes, chickpeas and tomatoes added to the sheet pan chicken.
weeknight meals
sheetpan, chicken, one pot meals
sheetpan, chicken, one pot meals
This sheet pan Chicken and veggies recipe is really simple to whip up but so satisfying and delicious. It is a complete meal thanks to the potatoes, chickpeas and tomatoes added to the sheet pan chicken. We love to drizzle over pesto to finish the dish off for more flavor plus a squeeze of lemon juice and freshly grated Parmesan cheese. It’s a dish the whole family will love - a perfect win when it comes to weeknight dinner!
Sheet Pan Chicken, Tomatoes & Chickpeas Recipe Ingredients
- CHICKEN: We use boneless, skinless chicken thighs for this recipe. They stay juicy and tender and absorb the flavors beautifully.
- CHICKPEAS: They add fibre and make this dish heartier and filling. If you prefer to use white beans instead of chickpeas feel free to make the swap.
- CHERRY TOMATOES: The cherry tomatoes are a big part of this recipe - they burst while they roast, creating just a little bit of juicy sauce for the whole mix.
- POTATOES: We use Yukon gold potatoes, peeled and diced
- OLIVE OIL: We use extra virgin olive oil for tossing the veggies with.
- SPICES: We use a blend of Italian seasoning, paprika, garlic powder, chili powder, salt and black pepper for seasoning the chicken and the veggies.
- PESTO: We love to drizzle pesto over the chicken to finish the dish off which adds so much flavor. Feel free to use your own homemade pesto recipe or store-bought pesto. We have a suggested recipe you could use for a homemade one in recipe notes below.
- LEMON JUICE: We love to squeeze some fresh lemon juice over the dish when it comes out the oven.
- FRESH HERBS: We get a lot of flavor from the pesto but some fresh chopped parsley or basil add to it too as a garnish for the dish.
- PARMESAN CHEESE: We love to grate some Parmesan cheese over the dish - no explanation needed.
How To Make This Sheet pan Chicken and Veggies Recipe
- Combine Spices: Stir together all the spices.
- Toss Veggies With Aromatics, Olive Oil: On a large greased or lined sheet pan, toss the tomatoes, chickpeas, shallots, and potatoes with half the olive oil and half the spice mixture.
- Toss chicken With Olive Oil & Spice: Toss the chicken with remaining olive oil and spice mixture. Add chicken to sheet pan and spread everything out evenly.
- Roast: Roast until chicken is cooked through and potatoes are also tender.
- Serve With Pesto, Herbs, Lemon Juice and Parmesan Cheese: Squeeze some fresh lemon juice over everything, drizzle over some pesto, sprinkle over some fresh herbs and grated Parmesan cheese. Enjoy!
How To Store This Sheet Pan Chicken & Veggies Dish
- STORAGE: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- FREEZING: Freeze in and airtight freezer safe container or bag for or up to 1 month. Thaw in the fridge overnight, then heat in the microwave, stove top or air fryer.
- REHEATING: Reheat in the microwave until warm, about 2 minutes or heat in a skillet over medium heat until warm, or the air fryer.
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Recipe
Servings: 4
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Ingredients
- 1 teaspoon garlic powder
- 3 teaspoon Italian seasoning
- ¼ teaspoon cayenne pepper or chili flakes
- 2 teaspoon smoked paprika
- 1½ teaspoons salt
- ½ teaspoon ground black pepper
- 1½ pounds boneless, skinless chicken thighs
- One (15 ounce) can of chickpeas, drained and rinsed
- 1 pint cherry tomatoes (approximately 2 cups)
- 1 lb of Yukon gold potatoes, diced (peeling is optional)
- 2 shallots, quartered or cut into large slices
- 2 tablespoons olive oil, divided
For Serving
- ¾ cup pesto (homemade or store-bought)*
- Lemon juice
- Grated parmesan cheese
- Chopped fresh basil or parsley
Directions
- Preheat your oven to 425°F and grease or line large sheet pan with parchment paper
- In a small bowl combine the spices together and set aside.
- In the prepared sheet pan, toss the chickpeas, cherry tomatoes, and potatoes with 1 tablespoon of the olive oil and half the spice mix to evenly coat.
- In a bowl toss the chicken with remaining olive oil and remaining spice blend.
- Transfer the chicken to the sheet pan with the veggies in one even layer.
- Transfer pan to preheated oven and bake 25-30 mins or until the chicken is cooked through (internal temperature of 165F), the potatoes are tender and the chickpeas and tomatoes are starting to brown,
- Squeeze some fresh lemon juice over everything, drizzle over spoonfuls of pesto, sprinkle over some fresh herbs and grated Parmesan cheese. Enjoy!
Recipe Notes
- Easy Homemade Basil Pesto (makes approx 1 cup): 2 cups fresh basil leaves packed, ¼ cup pine nuts, 2 cloves garlic, ¼ cup grated Parmesan cheese, ¼ cup olive oil, 2 tablespoons fresh lemon juice, ¼ teaspoon sea salt. In a food processor, combine the pine nuts, lemon juice, garlic, salt, and pulse until well chopped. Add the basil and pulse until combined. With the food processor running, drizzle in the olive oil starting with ¼ cup and pulse until combined. Add the Parmesan cheese, if using, and pulse to briefly combine. For a smoother pesto, add more olive oil. I usually add up to ¼ cup more as needed.
