Sheet-pan dinners are a weeknight lifesaver, and this one delivers serious flavor with almost no cleanup. A vibrant walnut pesto — built from fresh basil, raw walnuts, garlic, and bright lemon juice — gets pressed right onto the chicken before it roasts, creating a fragrant, herby crust that keeps the meat juicy and tender. Broccoli florets and sweet carrot coins roast alongside, picking up just enough char at the edges to make every bite interesting. Because the pesto is made entirely from scratch in a food processor, you have complete control over every ingredient — no store-bought sauces with mystery additives to second-guess. Walnuts do all the heavy lifting here, bringing richness and body to the sauce without any tree nuts that commonly sneak into packaged pestos or pre-made meal kits. The staggered roasting method — carrots go in first, then broccoli and chicken join them — means everything finishes at the same time, perfectly cooked and ready to plate. Finish with a squeeze of lemon and a handful of torn basil, and dinner looks and tastes like you actually tried.
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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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