Sheet-pan dinners are a weeknight lifesaver, and this one delivers serious flavor with almost no cleanup. The star is a bright, herby walnut pesto blitzed together in a food processor — fresh basil, raw walnuts, garlic, lemon juice, and good olive oil come together into a thick, fragrant paste that gets pressed right onto the chicken before it roasts. Walnuts stand in beautifully here, giving the pesto that rich, nutty depth without any peanut involvement, so anyone avoiding peanuts can dig in without a second thought. The broccoli and carrots roast alongside the chicken at high heat, picking up those gorgeous charred edges that make vegetables genuinely craveable. A staggered roasting method — carrots go in first since they take longer — means everything finishes at the same time, perfectly tender and lightly caramelized. Finish with a squeeze of lemon and a handful of torn fresh basil, and you've got a complete, colorful meal straight from one pan.
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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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