Freezer to Sheet Pan Pesto Chicken and Vegetables

Freezer to Sheet Pan Pesto Chicken Thighs and Vegetables

Yields: 5 Servings


  • 2 lb. bone in, skin on chicken thighs, wings breasts or drumsticks or a mix of all
  • 1 small bag baby carrots
  • 1½ lbs. baby red potatoes, quartered or sweet potatoes
  • 2 cups zucchini, cut thick (about 1 1/2 inches)
  • ½ cup prepared basil pesto
  • 1 Tablespoon olive oil
  • 2 Tbsp. balsamic vinegar
  • 2 tsp. minced garlic
  • Kosher salt and pepper, to taste


  1. Label your freezer bag with the name of the meal and cooking instructions.
    2. Add all the ingredients to the freezer bag.
  2. Remove as much air from the freezer bag as possible, seal and lay flat in the Freezer.


  1. The night before cooking, move frozen bag to your refrigerator to thaw
  2. Preheat the oven to 400 degrees and line a large baking sheet with aluminum foil or parchment paper
  3. Spread contents of the Freezer bag on the baking sheet and spread out.
  4. Place in the oven and bake for 40-50 minutes, or until vegetables are tender and chicken registers at least 165 degrees.