Equipment
* optional
Ingredients
Chicken and Marinade
- 600 g chicken breast, boneless, skinless, pounded to 2cm thickness
- 120 g basil pesto, fresh or high-quality jarred
- 3 g salt, fine
- 2 g black pepper, freshly ground
Vegetables
- 300 g cherry tomatoes, whole
- 400 g courgette, cut into 2cm half-moons
- 30 ml olive oil, extra virgin
- 2 garlic, minced
- 4 g salt, fine
- 2 g black pepper, freshly ground
Nutrition (per serving)
Method
Preheat the oven to 200 C / 400 F and line a large baking sheet with parchment paper.
Using the cutting board and chef knife, cut the courgette into 2cm half-moons and mince the garlic.
In a mixing bowl, combine the courgette, whole cherry tomatoes, olive oil, minced garlic, 4g salt, and 2g black pepper. Toss until the vegetables are evenly coated.
Spread the seasoned vegetable mixture evenly onto one side of the prepared baking sheet in a single layer.
Season the chicken breasts evenly on both sides with 3g salt and 2g black pepper, then coat them completely with the basil pesto.
Place the pesto-coated chicken breasts onto the empty side of the baking sheet.
Roast in the preheated oven for 20 to 25 minutes. The chicken is done when it reaches an internal temperature of 74 C / 165 F on a meat thermometer, and the tomatoes are blistered and bursting.
Remove the baking sheet from the oven and allow the chicken to rest for 5 minutes before slicing.
Slice the rested chicken against the grain and plate alongside the roasted cherry tomatoes and courgette. Serve immediately.
Chef's Notes
- Pounding the chicken breasts to an even thickness is crucial for a sheet pan meal; it ensures the poultry cooks at the exact same rate as the quick-cooking cherry tomatoes and courgette.
- For the best flavor, use a high-quality refrigerated fresh pesto or homemade pesto. Shelf-stable jarred varieties often lack the vibrant basil notes and rely on inferior oils.
- If you prefer a deeper char on your vegetables, remove the chicken once it reaches 74 C / 165 F, set it aside to rest, and switch your oven to broil for 2-3 minutes to blister the tomatoes and courgette further.
Storage
Refrigerator: 3 days — Store in an airtight container. The courgette will soften significantly overnight.
Freezer: 1 month — Chicken freezes well, but roasted tomatoes and courgette may become mushy upon thawing.
Reheating: Microwave gently in 30-second intervals or reheat in a 175 C oven until warmed through to prevent drying out the chicken.
