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Kumquat Pesto Sheet Pan Chicken

Prep Time10 minutes
Cook Time25 minutes
Total Time1 hour 5 minutes
Servings: 4 Servings
Author: Emily Caruso

Ingredients

For the Kumquat Pesto

  • ¼ cup Bertolli Organic Extra Virgin Olive Oil
  • ½ cup sliced kumquats
  • ¼ cup basil leaves
  • ½ teaspoon salt
  • ¼ teaspoon pepper

For the Sheet Pan Chicken

  • 4 boneless skinless chicken thighs
  • 1 ½ cups kumquats halved and seeds removed
  • 12 Indian eggplants chopped into 1-inch pieces
  • ¼ cup Bertolli Organic Extra Virgin Olive Oil
  • Salt and pepper to taste
  • 3 tablespoons red wine vinegar

Instructions

  • In a blender, puree Kumquat Pesto ingredients until sauce is well blended. Place chicken thighs in a medium bowl and pour pesto over chicken. Let chicken marinate for about 30 minutes. 
  • Preheat oven to 425°F. Line baking sheet with silicone baking mat or spray with non-stick spray and set aside. 
  • Remove chicken from pesto and place on baking sheet. Discard remaining pesto. Spread kumquats and eggplant around chicken. Drizzle entire pan with Bertolli Extra Virgin Olive Oil and sprinkle with salt and pepper. 
  • Roast for 22-25 minutes or until eggplant is tender and chicken is cooked through. Remove from oven and drizzle chicken, eggplant, and kumquats with vinegar.