Pesto Chicken Tray Bake with Potatoes and Corn
I love a tray bake meal; the idea of dumping all the good stuff on a pan and pouring a sauce over top to get dinner DONE is like a warm hug. We don’t need to create a four course dinner to feed our family well. A tray of meat and veggies tossed with pesto and topped with parm when it’s fresh from the oven is a tummy filling, hunger satisfying, delicious meal that gives me the perfect summer vibes. Bonus vibes for cutting the basil from a potted plant on your porch ;)
Ingredients:
Makes 8 servings.
2 pounds boneless skinless chicken breasts or thighs, cut into 4 large peices
1 pound baby potatoes, quartered
6 ears of corn, cut in halves or quarters (I use frozen organic corn on the cob with the ends trimmed already, SUCH a time saver!)
1 tablespoon olive oil
Herb Pesto:
2 large handfuls of a soft herb like basil, parsley, or cilantro
¼ cup olive oil
juice from one large lemon
1 tablespoon salt
2 garlic cloves
Fresh parm for topping
Directions:
Preheat your oven to 425 degrees F. In a high speed blender, mix the herb pesto ingredients until smooth. Grab a large baking sheet and rub the tablespoon of olive oil on it to keep the meat and veg from sticking. Put the chicken, potatoes, and corn on the baking sheet and pour the pesto over top. Use your hands to rub it all together and spread into an even layer. Pop it in the oven for about 25-30 minutes, taking it out to stir halfway through. When it’s all done cooking, shower it with a generous grating of fresh parmesan and serve with a crusty loaf of bread. Voila, dinner is served!
You can totally sub whatever veggies you have on hand! I’ve used zucchini, fennel, and cherry tomatoes and loved every single bite!
