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, forming a fragrant, slightly golden crust that keeps the meat juicy underneath. Broccoli florets and sweet carrot coins roast alongside, picking up caramelized edges that make them genuinely irresistible. The whole thing comes together in a single pan at high heat, so the vegetables get tender and lightly charred while the chicken hits that perfect 165°F without any babysitting. For anyone navigating a fungi-free diet, this recipe is naturally in the clear — every ingredient is straightforward and easy to verify, with no sauces or seasonings that typically sneak in unwanted extras. A squeeze of lemon and a scatter of torn fresh basil at the end brighten everything up and make it feel a little more special than your average weeknight plate. It's the kind of meal that looks impressive enough for company but is honestly too easy to save just for guests.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)