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, slightly golden crust that keeps the meat juicy underneath. Broccoli florets and sweet carrot coins share the pan, picking up caramelized edges at 425°F that make them genuinely crave-worthy rather than just a side thought. Because every component here is naturally grain-free, there's no need to swap anything out or second-guess a single ingredient — it just works as written. The homemade pesto comes together in a food processor in under a minute, so you're not trading convenience for quality. A squeeze of lemon and a scatter of torn basil at the end lifts the whole dish and makes it feel a little more special than your average weeknight plate.
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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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