Pesto Chicken Sheet Pan with Zucchini and Lemon

Sheet pan dinners are the ultimate weeknight move — and this one is elevated by Saucrs! Basil Pesto doing all the seasoning work. The pesto forms a gorgeous crust on the chicken while keeping it incredibly juicy inside, and the zucchini soaks up all those herby pan juices. Dinner is done in 40 minutes with one pan to wash.

Serves: 4 | Prep Time: 10 min | Cook Time: 35 min

Ingredients

• 4 bone-in, skin-on chicken thighs
• 5 tbsp Saucrs! Basil Pesto (divided)
• 2 medium zucchini, sliced into half-moons
• 1 cup cherry tomatoes
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 lemon, halved
• Fresh basil, for garnish

Instructions

1. Prep the chicken — Pat chicken thighs dry. Loosen the skin slightly and rub 1 tbsp Saucrs! Basil Pesto under the skin of each thigh. Season the outside with salt and pepper.
2. Prep the veggies — Toss zucchini and cherry tomatoes with olive oil, salt, pepper, and 1 tbsp pesto. Spread on a large baking sheet.
3. Add the chicken — Nestle chicken thighs skin-side up among the vegetables. Spoon remaining pesto over the tops.
4. Roast — Bake at 425°F for 30–35 minutes until chicken skin is golden and crispy and internal temperature reaches 165°F.
5. Finish — Squeeze lemon over everything straight from the oven. Scatter fresh basil and serve directly from the pan.