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Pesto Roast Chicken with Potatoes and Carrots

Sep 26, 2020 · 18 Comments

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Pesto Roast Chicken with Potatoes and Carrots on a long white platter and a chicken breast sliced on a white plate with potatoes and carrots
Pesto Roast Chicken with Potatoes and Carrots on a long white platter and a chicken breast sliced on a white plate with potatoes and carrots

Upgrade your typical chicken and vegetables with Pesto Roast Chicken with Potatoes and Carrots!

Crispy roast chicken is smothered in luscious pesto and roasted with veggies that soak in all the pesto-y juices.

And would you believe you only need 5 ingredients and one pan? So this easy roast chicken recipe is both simple AND delicious.

Plus, it’s naturally gluten-free and easy to make this dairy-free, Paleo and/or Whole30-friendly!

roast chicken, potatoes and carrots on a long white platter on a white wooden table

(As an Amazon Associate, I earn from qualifying purchases. Some of the links on this page may be affiliate links. If you purchase a product through an affiliate link, I’ll automatically receive a small commission at no additional cost to you.)

Why this recipe works

Roast chicken with vegetables is a dinner staple for a reason. It’s a complete meal with protein and veggies, plus it can feed a lot of people.

And one-pan chicken recipes make cleanup a snap!

With this recipe, you get crispy roast chicken covered in pesto, a classic Italian sauce of basil, Parmesan, pine nuts, garlic and extra virgin olive oil. No need to make your own sauce, no need to marinate ahead of time.

And it’s roasted with potatoes and carrots, which get all tender and caramelized in the oven. Even better, they soak up all the pesto-y, chicken-y juices so they’re full of flavor.

And you can achieve all this with only 5 ingredients!

OK, not including salt, pepper and oil, but even if you did include those, then it’s just an 8 ingredient recipe. That’s still great!

Plus these are all wholesome ingredients, so this healthy chicken and vegetable recipe is not just good but good for you.

Easy enough for a weeknight but elevated enough for company, this Pesto Roast Chicken with Potatoes and Carrots will become a regular in your dinner routine.

And just like that, you’re basically Ina Garten or Jamie Oliver. Go you!

 

What you need

Ingredients:

  • a whole chicken (3-4 pounds) – Very important: make sure the chicken is at room temperature. If it’s straight from the fridge, it will take forever to cook and the top will get burned. Take it out at least an hour before you want to bake it.
  • a 5-6oz. tub of pesto – try to get the kind sold in tubs in the refrigerated section as these taste fresher than the jarred kind (or make your own arugula pesto!)
  • one lemon
  • 1 pound red or yellow potatoes
  • 2 pounds carrots carrots
  • salt
  • pepper
  • avocado oil

If you’re dairy free or want to make this a Whole30 chicken recipe, there are dairy-free pesto options, such as this brand that I like a lot.

Otherwise just follow the instructions in the notes below the recipe to make your own dairy-free pesto!

Equipment:

  • a baking sheet
  • a large cutting board and chef’s knife
  • a vegetable peeler
  • a large bowl
  • parchment paper – this helps make cleanup easier while ensuring that your veggies still get caramelized and crispy, but if you’re a die-hard crispy potato fan you can omit this
  • an oven probe thermometer or instant read thermometer
  • a carving knife
sliced chicken breast next to potatoes and carrots on a white plate

How to make Pesto Roast Chicken with Potatoes and Carrots

Step 1: Heat the oven to 400°. 

Step 2: Line a baking sheet with parchment paper.

Step 3: Peel and trim the ends off the carrots. Chop into 1″ pieces and add to a large bowl. If you have organic carrots, you might prefer to just scrub them under running water rather than peel them.

Step 4: Scrub the potatoes under running water and pat dry, then chop into 1″ pieces and add to the bowl.

Step 5: Toss the vegetables with salt, pepper and oil. You can do this directly on the baking sheet but since there’s a lot of veggies I do this in a large bowl. (Yes, it’s one more thing to clean up so if you don’t want to, stick to the baking sheet.)

Step 6: Spread the veggies out in a single layer on a baking sheet lined with parchment paper. Try to scoot most of the veggies close to the middle of the pan. They don’t need to be smooshed up against each other but you want to create a little platform for the chicken. Plus this will ensure most of them really soak up the chicken and pesto juices.

chopped potatoes and carrots on a parchment-lined baking sheet

Step 7: Pat the chicken dry with paper towels. Do NOT rinse the chicken. That is an outdated and unnecessary method. Wiggle your finger in-between the chicken skin and meat to create space for the pesto. You won’t be able to reach inside the wings. Try not to rip the skin but don’t worry if you do.

Step 8: Smear the pesto under the skin. I scoop a few tablespoons onto my fingers, get it under the skin and then use the skin to scrape it off my fingers. Then I massage the skin to spread the pesto out and repeat the process. It’s messy but also kinda fun!

If you have any leftover pesto, spread out a thin layer across the top of the chicken skin, including the wings and legs.

Step 9: Cut the lemon in half and stick in the cavity.

Step 10: Place the chicken on top of the veggies with the drumsticks pointing at one of the baking sheet’s long sides. Yes, this seems wrong. But when you bake everything, aim the legs toward the back of the chicken where it’s hotter and keep the breasts toward the front of the chicken where it’s cooler (a little trick I picked up from Samin Nosrat of Salt Fat Acid Heat fame).

And there’s no need to truss the chicken. All I do to prepare the bird is tuck the wings under the breasts so they don’t burn.

raw whole chicken coated in pesto on a baking sheet with potatoes and carrots

Step 11: Roast until the skin is crispy and the vegetables are tender. An oven probe or instant thermometer should register 165° when inserted into the thickest part of the breast (without hitting bone). You can also cut into the chicken at the thigh joint – the juices should run clear. This should take about 60-75 minutes, depending on the size of the bird.

Step 12: Remove from the oven, loosely cover with foil and let rest for 15 minutes. Remove the lemon from the cavity. Remove the chicken to a cutting board and carve. Toss the veggies on the baking sheet to get evenly coated with the juices. Serve the chicken and veggies, squeezing some lemon over everything.

a sliced chicken breast next to potatoes and carrots on a white plate in front of a long white platter with more chicken, potatoes and carrots

Roast chicken cooking times and temperature

You want the breast to reach 165° on an oven probe or instant read thermometer.

This can take about 60-75 minutes, depending on the size of your chicken.

 

What to serve with this oven baked chicken and potatoes recipe

While this is already a complete meal as is, there are a few ways you can round it out if you feel like it.

The pesto-y juices will collect at the bottom of your serving platter, so you’ll definitely want some regular or gluten-free bread or rolls to sop them up. Or try these almond flour biscuits.

Some leafy greens simply dressed in lemon juice or red wine vinegar, extra virgin olive and salt would be great.

You could try this orange and avocado salad.

Or you could add braised red cabbage for a great pop of color on your plate.

Leftovers

Leftovers will keep in the fridge, covered, for up to 5 days.

You can also freeze the leftovers in an air-tight container for up to 2 months. Thaw overnight in the fridge. Warm up in a 300° oven for 20-30 minutes.

Once the chicken is warmed up, you can broil it for 1-5 minutes to re-crisp the skin. It won’t get as crispy as before but it’ll get pretty close. Just keep an eye on it so it doesn’t burn.

Or turn the leftovers into this easy Leftover Chicken Vegetable Soup!

 

Other sheet pan and pesto recipes:

  1. Arugula Pistachio Pesto
  2. Sheet Pan Lemon Salmon with Pesto
  3. Sheet Pan Chicken, Potatoes and Peas
  4. Sheet Pan Apple Cinnamon Chicken
  5. Tomato Salad with Deconstructed Pesto
roast chicken, potatoes and carrots on a long white platter on a white wooden table

Pesto Roast Chicken with Potatoes and Carrots

Don Baiocchi
You just need one pan and 5 ingredients (plus salt, pepper and oil) to make this easy, crispy roast chicken with vegetables! Juicy chicken with crispy skin is smothered with pesto and baked atop potatoes and carrots that soak in all the pesto-y juices. A family favorite!
5 from 8 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 1 hour hr 15 minutes mins
resting time 15 minutes mins
Total Time 1 hour hr 50 minutes mins
Course Main Course
Cuisine Italian
Servings 6 people
Calories 693 kcal

Ingredients
  

  • 2 lbs. carrots
  • 1 lb. yellow or red potatoes
  • 2 tablespoons avocado oil
  • 2 teaspoons fine sea salt
  • 1 teaspoon black pepper
  • 1 whole chicken (about 3-4 pounds), room temperature
  • 5-6 oz. tub pesto
  • 1 lemon

Instructions
 

  • Heat the oven to 400°.
  • Line a baking sheet with parchment paper.
  • Peel and trim the ends off the carrots. Chop into 1" pieces and add to a large bowl.
  • Scrub the potatoes under running water and dry. Chop into 1" pieces and add to the bowl.
  • Toss the veggies with 2 tablespoons of oil, 2 teaspoons of salt and 1 teaspoon of black pepper until thoroughly coated.
  • Spread out on the baking sheet in a single layer, making sure there's enough in the middle to rest the chicken on.
  • Pat the chicken dry and trim off any excess fat around the cavity. Wiggle your finger between the skin and meat to loosen the skin. You don't want the skin to rip but don't worry if it does.
  • Smear the pesto under the chicken skin. Use your fingers and the skin to evenly spread out the pesto as best as possible. You should have about 1-2 tablespoons remaining pesto which you can spread out over the skin.
  • Cut the lemon in half and stick in the cavity.
  • Place the chicken on top of the vegetables with the legs facing the long side of the baking sheet. Place in the oven with the legs toward the back of the oven.
  • Roast until the skin is crispy and the vegetables are tender. An oven probe or instant thermometer should register 165° when inserted into the thickest part of the breast (without hitting bone). You can also cut into the chicken at the thigh joint – the juices should run clear. This should take about 60-75 minutes, depending on the size of the bird.
  • Remove from the oven, loosely cover with foil and let rest for 15 minutes. Remove the lemon from the cavity. Remove the chicken to a cutting board and carve. Toss the veggies on the baking sheet to get evenly coated with the juices. Serve the chicken and veggies, squeezing some lemon over everything.

Notes

Leftovers
Leftovers will keep in the fridge, covered, for up to 5 days.
You can also freeze the leftovers in an air-tight container for up to 2 months. Thaw overnight in the fridge. Warm up in a 300° oven for 20-30 minutes.
Once the chicken is warmed up, you can broil it for 1-5 minutes to re-crisp the skin. It won’t get as crispy as before but it’ll get pretty close. Just keep an eye on it so it doesn’t burn.
For a dairy-free or Whole30 option, use the following recipe:
Dairy-free pesto:
In a food processor, blend 2 cups basil leaves, 1 peeled garlic clove, 3 tablespoons pine  nuts and 1/4 teaspoon salt. With the processor running, slowly pour in 1/2 cup extra virgin olive oil, or as much as you need to get the consistency you want (should be a loose, spreadable paste). Taste and adjust seasoning.

Nutrition

Calories: 693kcalCarbohydrates: 31gProtein: 38gFat: 46gSaturated Fat: 11gPolyunsaturated Fat: 7gMonounsaturated Fat: 15gTrans Fat: 0.2gCholesterol: 138mgSodium: 1373mgPotassium: 1185mgFiber: 6gSugar: 10gVitamin A: 26282IUVitamin C: 23mgCalcium: 142mgIron: 3mg
Keyword chicken potatoes carrots, crispy roast chicken, one pan chicken, pesto chicken, roast chicken
Tried this recipe?Mention @paleoglutenfreeguy or tag #paleoglutenfreeguy!

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5 Ingredients or Less, Mains, Whole30 carrots, chicken, fall recipe, lemon, pesto, potatoes, spring recipe, summer recipe

Reader Interactions

Comments

  1. Summer Yule says

    December 29, 2020 at 7:22 pm

    5 stars
    Fabulously moist chicken! I have a ton of homemade pesto and this was a super way to use it. I added about a pound of butternut squash to the tray too. So good! Thank you for a great recipe 🙂

    Reply
    • Paleo Gluten Free Guy says

      December 30, 2020 at 9:10 am

      Yay! So glad you liked it. Adding butternut squash sounds fantastic.

      Reply
  2. Megan Stevens says

    October 3, 2020 at 6:50 pm

    5 stars
    Delicious with salad! We love roasted veggies and chicken with salad, and the pesto is the perfect addition!

    Reply
    • Paleo Gluten Free Guy says

      October 5, 2020 at 9:57 am

      Pesto makes everything better 😉

      Reply
    • Court says

      October 5, 2020 at 7:52 pm

      5 stars
      This is soooo so so so good. Added balsamic to the veggie mixture and it perfected the caramelization. Best chicken ever.

      Reply
      • Paleo Gluten Free Guy says

        October 6, 2020 at 10:56 am

        So glad you liked it! Love your addition of balsamic. I’m going to have to try that. 🙂

        Reply
  3. Kelly says

    October 1, 2020 at 10:04 pm

    5 stars
    My family will absolutely LOVE this! Tender juicy chicken, delicious roasted vegetables and that pesto!!

    Reply
    • Paleo Gluten Free Guy says

      October 2, 2020 at 3:09 pm

      Oh good! I hope you enjoy it. 🙂

      Reply
  4. ChihYu says

    October 1, 2020 at 9:27 pm

    5 stars
    This is Fall on a plate! Juicy chicken, delicious roast vegetables and that pesto! So good!

    Reply
    • Paleo Gluten Free Guy says

      October 2, 2020 at 3:09 pm

      Thanks!

      Reply
  5. Stacey Crawford says

    October 1, 2020 at 11:42 am

    5 stars
    I just made some pesto so this is perfect & I love your easy sheet pan meals!

    Reply
    • Paleo Gluten Free Guy says

      October 2, 2020 at 3:08 pm

      Thank you!

      Reply
  6. linda spiker says

    October 1, 2020 at 8:17 am

    Roast chicken is a staple at our house. I can’t wait to try this pesto version!

    Reply
    • Paleo Gluten Free Guy says

      October 2, 2020 at 3:08 pm

      Roast chicken is always good but sometimes you need a new twist on it. 😉

      Reply
  7. Shelby says

    September 28, 2020 at 6:43 pm

    5 stars
    I have pesto obsessions haha so this is right up my alley! It looks like a great meal for a Sunday night dinner!

    Reply
    • Paleo Gluten Free Guy says

      September 29, 2020 at 3:44 pm

      I think that’s a very reasonable obsession. 🙂

      Reply
  8. Jean Choi says

    September 28, 2020 at 5:35 pm

    5 stars
    Chicken and pesto are a magical combo and this is right up my alley. SO great for leftovers too!

    Reply
    • Paleo Gluten Free Guy says

      September 29, 2020 at 3:44 pm

      Exactly! This makes great leftovers.

      Reply
5 from 8 votes

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Well hello there! I’m Don, the creator behind Paleo Gluten Free Guy. I share fun, vibrant recipes for good health and pure enjoyment. All of my recipes are gluten-free and the majority of them are also Paleo, meaning they’re free of grains, dairy, refined sugar and legumes.

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