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5 from 1 vote

Basil Pesto Roasted Chicken and Vegetables

Basil Pesto Roasted Chicken and Vegetables is made with fresh vegetables, whole or cut-up chicken, and fresh basil pesto. Perfect for an outdoor summer meal.
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Servings: 4 servings
Calories: 582kcal
Author: Lucy Brewer


  • 1 whole organic chicken I like the organic because they are smaller, not mutant ninja chickens
  • 3 cups assorted vegetables: new potatoes, carrots, onion, pepper, zucchini
  • 1/2-3/4 cup basil pesto
  • Olive oil for drizzling
  • Salt and pepper


  • Preheat oven to 400.
  • Cut vegetables into 1 1/2-inch pieces. If you are using zucchini and peppers you will need to separate them from potatoes and carrots since you'll have slightly different cooking times.
  • Cut through chicken backbone or remove backbone and spread chicken out flat (this should break the breast bone.)
  • Cover baking sheet with foil or parchment. Place longer-cooking vegetables (potatoes, carrots, turnips, etc.) on baking sheet and mix with 2 tablespoons basil pesto.
  • Drizzle vegetables with olive oil and sprinkle with salt and pepper. If using store-bought pesto, go easy on the salt as the pesto is usually salty. Spread the vegetables out to the sides of the baking sheet and place chicken skin side down in the middle of the sheet.
  • Drizzle olive oil on chicken and sprinkle with salt and pepper. Place pan in oven and bake for twenty minutes. Remove pan, flip chicken over, and spread 1/2 cup basil pesto over chicken.
  • Add zucchini, onion, asparagus or other vegetables to pan. Drizzle a little basil pesto over vegetables. Place pan back in oven and cook an additional 20-30 minutes or until chicken is done.