I'm fascinated by the sheetpan suppers floating around social media and the blogosphere. For the second time, I made Pesto Chicken Thighs and Potatoes for dinner. It takes longer than really works for us on a normal weeknight, but there seem to be lots of not normal nights at our house. Last night worked because Lent started, and it could be in the oven through all of church.
Sheetpan Pesto Chicken Thighs and Potatoes
1.5 lbs. cut-up chicken pieces (I use boneless, skinless thighs. Breasts may get too dry.)
1.5 lbs cubed potatoes
1 c. fresh pesto
Optional: 1 lb. IQF frozen vegetables like broccoli florets
Toss all ingredients together. Bake at 425F for 1.5 hours.
What are your favorite sheetpan suppers?