Equipment
* optional
Ingredients
Chicken and Marinade
- 600 g chicken breast, boneless, skinless, pounded to 2cm thickness
- 120 g basil pesto, fresh or high-quality jarred
- 3 g salt, fine
- 2 g black pepper, freshly ground
Vegetables
- 300 g cherry tomatoes, whole
- 400 g courgette, cut into 2cm half-moons
- 30 ml olive oil, extra virgin
- 2 garlic, minced
- 4 g salt, fine
- 2 g black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 486 kcal
- Protein
- 36 g
- Carbohydrates
- 11 g
- Fat
- 33 g
- Fiber
- 3 g
- Sugar
- 7 g
- Sodium
- 967 mg
- Saturated Fat
- 7 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 18 g
- Polyunsaturated Fat
- 6 g
- Cholesterol
- 96 mg
- Potassium
- 960 mg
- Calcium
- 141 mg
- Iron
- 2.0 mg
- Magnesium
- 80 mg
- Phosphorus
- 404 mg
- Zinc
- 2.1 mg
- Vitamin A
- 69 mcg
- Vitamin C
- 29 mg
- Vitamin D
- 0.6 mcg
- Vitamin E
- 3.8 mg
- Vitamin K
- 56 mcg
- Vitamin B6
- 1.0 mg
- Vitamin B12
- 0.5 mcg
- Thiamin
- 0.19 mg
- Riboflavin
- 0.44 mg
- Niacin
- 15.5 mg
- Folate
- 35 mcg
- Water
- 212 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 200 C / 400 F and line a large baking sheet with parchment paper.
Using the cutting board and chef knife, cut the courgette into 2cm half-moons and mince the garlic.
In a mixing bowl, combine the courgette, whole cherry tomatoes, olive oil, minced garlic, 4g salt, and 2g black pepper. Toss until the vegetables are evenly coated.
Spread the seasoned vegetable mixture evenly onto one side of the prepared baking sheet in a single layer.
Season the chicken breasts evenly on both sides with 3g salt and 2g black pepper, then coat them completely with the basil pesto.
Place the pesto-coated chicken breasts onto the empty side of the baking sheet.
Roast in the preheated oven for 20 to 25 minutes. The chicken is done when it reaches an internal temperature of 74 C / 165 F on a meat thermometer, and the tomatoes are blistered and bursting.
Remove the baking sheet from the oven and allow the chicken to rest for 5 minutes before slicing.
Slice the rested chicken against the grain and plate alongside the roasted cherry tomatoes and courgette. Serve immediately.
Chef's Notes
- Pounding the chicken breasts to an even thickness is crucial for a sheet pan meal; it ensures the poultry cooks at the exact same rate as the quick-cooking cherry tomatoes and courgette.
- For the best flavor, use a high-quality refrigerated fresh pesto or homemade pesto. Shelf-stable jarred varieties often lack the vibrant basil notes and rely on inferior oils.
- If you prefer a deeper char on your vegetables, remove the chicken once it reaches 74 C / 165 F, set it aside to rest, and switch your oven to broil for 2-3 minutes to blister the tomatoes and courgette further.
Storage
Refrigerator: 3 days — Store in an airtight container. The courgette will soften significantly overnight.
Freezer: 1 month — Chicken freezes well, but roasted tomatoes and courgette may become mushy upon thawing.
Reheating: Microwave gently in 30-second intervals or reheat in a 175 C oven until warmed through to prevent drying out the chicken.
Troubleshooting
Dry, tough chicken breasts
Cause: Overcooking or uneven thickness of the chicken breasts.
Fix: Slice the chicken thinly and toss it with additional olive oil and fresh pesto to add moisture back.
Prevention: Pound the chicken breasts to an even 2cm thickness before cooking and check the internal temperature at the 18-minute mark.
Vegetables are mushy and sitting in liquid
Cause: Overcrowding the baking pan causing the vegetables to steam instead of roast.
Fix: Carefully pour off the excess liquid and return the pan to the oven for an additional 5 minutes.
Prevention: Ensure vegetables are spread out in a single layer. Use two baking sheets if necessary.
Pesto turns dark brown or bitter
Cause: Oven temperature was too high or hot spots caused the nuts and cheese in the pesto to burn.
Fix: Scrape off the overly dark bits and add a fresh dollop of pesto just before serving.
Prevention: Roast on the middle rack of the oven and monitor closely during the last 5 minutes.
Cultural Context
This dish draws on classic Italian flavor profiles, marrying the vibrant, basil-forward pesto of Liguria with Mediterranean staple vegetables. While Pesto alla Genovese is traditionally tossed with pasta, its rich blend of olive oil, pine nuts, and Parmesan serves as a fantastic protective marinade that keeps lean poultry moist during high-heat roasting.
