Pesto Chicken Sheet Pan Dinner with Cherry Tomatoes

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy chicken thighs roasted on a sheet pan with vibrant cherry tomatoes and a fresh basil pesto glaze. This Italian-inspired chicken recipe, ready in about 50 minutes, blends bone-in, skin-on chicken thighs, cherry tomatoes, prepared basil pesto into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 40 min Serves 4 Italian cuisine 420 cal/serving

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Ingredients

6 pieces bone-in, skin-on chicken thighs
2 cups cherry tomatoes
1/3 cup prepared basil pesto
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tsp lemon zest
1/4 cup fresh basil leaves, torn

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Instructions

Step 1: Preheat oven to 425°F and line a large rimmed baking sheet with parchment paper. Pat dry 6 bone-in, skin-on chicken thighs and place them skin side up on the sheet. Drizzle 2 tbsp olive oil over the chicken and season with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp lemon zest.
Step 2: Spoon 1/3 cup prepared basil pesto evenly over the chicken thighs, spreading gently to cover the skin.
Step 3: Scatter 2 cups cherry tomatoes around the chicken on the sheet pan.
Step 4: Roast everything in the preheated oven for 35-40 minutes until the chicken is cooked through with an internal temperature of 165°F and the skin is golden and slightly crisp.
Step 5: Remove from oven, sprinkle 1/4 cup torn fresh basil leaves over the chicken and tomatoes, and serve immediately.