Sheet-pan dinners are a weeknight lifesaver, and this one delivers serious flavor with almost no cleanup. A vibrant walnut pesto — blitzed together from fresh basil, raw walnuts, garlic, and lemon juice — gets pressed right onto the chicken breasts before they hit the oven, creating a fragrant, herby crust as everything roasts. Broccoli florets and sweet carrot coins share the pan, picking up those gorgeous charred edges that make vegetables genuinely exciting to eat. The whole setup is naturally free of celery in every form — no stalks, no seeds, no celery salt hiding in a spice blend — so you can cook with complete confidence. Roasting at high heat means the chicken stays juicy while the vegetables caramelize, and a quick rest before slicing keeps all those good juices locked in. A squeeze of fresh lemon and a scatter of torn basil at the end brighten everything up and make it look like you tried much harder than you did.
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Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
Preheat the oven to 425°F (220°C). Line an 18×13-inch rimmed sheet pan with parchment paper or foil.
Make the pesto: combine the basil, walnuts, garlic, lemon juice, salt, and pepper in a food processor. Pulse 6–8 times until coarsely chopped, then stream in the 1/4 cup olive oil with the motor running and process until a thick, slightly chunky paste forms, about 30 seconds.
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