It’s Thursday. The fridge is half empty, the kids are half-fed, and your energy? Probably half gone.
This one-pan traybake is the answer. With just a few ingredients and a good dollop of pesto, you’ll have a nourishing dinner that’s full of flavour — and barely any washing up.
🐔 Why Chicken Thighs?
Chicken thighs are budget-friendly, juicy, and more forgiving than breast meat in the oven. Plus, they soak up pesto like a dream. Use bone-in or boneless depending on what you have — both work beautifully.
🌿 Pesto Chicken Traybake – The Basics
You’ll need:
- 4–6 chicken thighs (skin-on for crispy top, or skinless if preferred)
- 2–3 tbsp pesto (homemade or store-bought)
- 3–4 cups of chopped seasonal veg (see suggestions below)
- Olive oil, salt, pepper, garlic (optional)
- Lemon wedges, feta, or extra pesto to finish
🥕 Suggested Veg Combos:
Pick whatever’s in your fridge or garden, but here are some great combos:
- Spring: zucchini, cherry tomatoes, red onion, baby carrots
- Autumn: pumpkin, beetroot, capsicum, parsnip
- Winter: cauliflower, potato, brussels sprouts
- Summer: green beans, corn, sweet potato, eggplant
🔥 Method:
- Preheat oven to 200°C (fan-forced).
- Marinate the chicken thighs in pesto (reserve 1 tbsp for later).
- Chop your veggies into bite-sized pieces. Toss with olive oil, salt, and pepper.
- Arrange everything on a lined tray – place chicken on top of the veg.
- Bake for 30–40 minutes, turning veg once and spooning juices over the chicken halfway.
- Finish with lemon wedges, a crumble of feta, or an extra drizzle of pesto before serving.
📝 Tips:
- Add a tin of chickpeas or halved baby potatoes if you need to stretch the meal.
- Use leftover roast veg in wraps or salads the next day.
- Want to make your own pesto? Try my nasturtium + cashew pesto [link to recipe if available].
💬 Why This Works for Busy Families
Minimal effort. Big flavour. One tray.
Plus, kids love the pesto twist and crispy edges on the veg — no battles needed.