Preheat your oven to 425°F and line a large sheet pan with parchment paper for easy cleanup. Pat the chicken breasts dry with paper towels—this ensures the pesto adheres properly and creates golden edges during roasting.

Pulse fresh basil, pine nuts, minced garlic, and Parmesan cheese in a food processor until coarsely chopped. Stream in olive oil slowly while pulsing until the pesto reaches a spreadable consistency, then add lemon juice, salt, and pepper for brightness.

Arrange all sliced vegetables on your sheet pan in an even layer, leaving room in the center for the chicken. Toss vegetables lightly with 1 tablespoon olive oil and half the red pepper flakes so they roast evenly.

Place chicken breasts on top of vegetables and generously coat each with homemade pesto, pressing gently so it adheres. This elegant sheet pan pesto chicken requires about 2 tablespoons of pesto per breast for maximum flavor distribution and that restaurant-quality appearance.

Roast at 425°F for 22–25 minutes, checking that chicken reaches 165°F at the thickest point with an instant-read thermometer. The pesto should darken slightly and smell intensely aromatic—a sign that the flavors have concentrated perfectly.

Remove from oven and let rest for 3 minutes before plating, allowing juices to redistribute throughout the meat. The vegetables will be tender-crisp with caramelized edges, creating beautiful presentation.