Sun-Dried Tomato Pesto Chicken Recipe | Quick Flavorful Dinner

This sun dried tomato pesto chicken with potatoes is an easy sheet-pan dinner bursting with flavor — simple to make yet delightfully elegant.

Roast chicken is a classic weeknight staple, but it doesn’t always feel exciting. This sun dried tomato pesto chicken transforms a simple roast into a dinner that feels special without extra fuss. The idea came from a quick homemade sun-dried tomato pesto (ready in about 10 minutes), and it’s one of my favorite ways to use that bright, savory condiment.

If you prefer, use a store-bought pesto — or even a traditional basil pesto — and you’ll still get a delicious result. I often make a full batch of the pesto so I can save some for pasta or to stir into sauces later.

Why You’ll Love This Sun Dried Tomato Pesto Chicken

A flavorful twist on roast chicken. The sweet, tangy, and savory notes from the sun-dried tomato pesto elevate chicken and potatoes for a satisfying, flavorful meal.

Simple ingredients. Use pantry staples or a jar of pesto for a quick dinner that feels different and special.

Quick and easy. This is a sheet-pan dinner with minimal prep: toss, roast, and let the oven do the work.

Versatile for any occasion. It works for weeknights or casual entertaining — impressive with little effort.

Balanced and protein-rich. Serve with a green salad for a well-rounded, nourishing meal.

Ingredient Notes

Chicken

Skin-on, bone-in thighs and drumsticks give the juiciest results and the best flavor. You can use only thighs, only drumsticks, or another combination — just adjust cooking time. If using boneless, skinless breasts, watch the oven carefully; they cook faster and can dry out if left in too long.

Potatoes

Baby potatoes roast evenly and quickly. If you can’t find them, use fingerlings or cut larger potatoes into small, uniform pieces so they cook through at the same rate as the chicken.

Salt and Pepper

Because the pesto adds most of the flavor, simple seasoning with salt and pepper is all you need.

Parmesan Cheese

A sprinkle of Parmesan at the end adds a nutty, salty finish. Pecorino Romano or Grana Padano are good alternatives.

Sun Dried Tomato Pesto

You can use jarred pesto or make a quick homemade version with sun-dried tomatoes packed in oil, garlic, basil, pine nuts (or almonds/walnuts), Parmesan, olive oil, and kosher salt. It freezes well, so doubling the pesto recipe to save for later is convenient.

Step by Step Instructions

1. Make the sun dried tomato pesto: add all ingredients except the olive oil to a food processor and pulse until roughly chopped. Slowly drizzle in the olive oil while processing until you reach your preferred consistency.

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss halved baby potatoes with 1/4 cup of the pesto until evenly coated.

1. Lightly grease a large baking sheet. Pat chicken pieces very dry with paper towels — this helps create crispy skin. Arrange chicken in a single layer and rub about 1/4 cup of pesto over each piece, working some under the skin when possible.

1. Scatter the seasoned potatoes around the chicken. Season everything with salt and black pepper to taste.

1. Bake for 40–45 minutes, until the chicken is cooked through and potatoes are tender. About halfway through, baste the chicken with pan juices, brush a little more pesto on the pieces, and sprinkle the potatoes (and chicken if you like) with Parmesan.
2. Let the chicken rest for about 10 minutes before serving so juices redistribute.

Tips for the Best Results

• Pat the chicken dry thoroughly to encourage crisp skin; surface moisture causes steaming and prevents browning.
• For maximum flavor, rub or spoon pesto under the skin so the seasoning flavors the meat directly.
• Use a meat thermometer to check doneness: the thickest part should reach 165°F (74°C). If the skin is browning too quickly, tent loosely with foil.
• Spread chicken and potatoes in a single layer on a large sheet to avoid overcrowding, which can lead to uneven cooking and soggy skin.

Serving Suggestions

This chicken and potatoes make a complete meal, but these sides pair well:

• A crisp mixed green salad with a light vinaigrette to cut the richness.
• Roasted or sautéed vegetables — asparagus, green beans, Brussels sprouts, mushrooms, or bell peppers.
• Pasta tossed with olive oil, garlic, Parmesan, or a bit of leftover pesto.
• Grains like quinoa, couscous, or rice to soak up the pesto-infused juices.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for 3–4 days. Keep any extra pesto in a separate small container.

Reheat in a preheated oven at 350°F (175°C) for 15–20 minutes until warmed through to help maintain crispy skin. The microwave works for a quick reheat but may soften the skin.

A Few More Easy Chicken Dinners

Boursin Chicken

Cuban Chicken and Rice

Chicken Fajita Quesadillas

Pineapple Teriyaki Chicken Bowls