Marinate chicken quickly by combining the pesto sauce, garlic, and oil with the chicken thighs. Leave in the fridge until ready to use.
Coat the halved baby potatoes with olive oil, garlic powder, onion powder, and salt, and toss to fully coat.
Transfer to a lined sheet pan and roast for 15 minutes.
Coat the red onions and mushroom with olive oil and salt and set aside.
After 15 minutes in the oven, remove the sheet pan with the potatoes from the oven and add the red onions and mushrooms, giving everything a mix before placing it back in the oven. If your sheet pan is large enough to add the chicken thighs on it, do so as well.
In another lined and greased sheet pan, place your chicken thighs on it.
Roast everything in the oven for a total of 25 minutes, flipping the chicken and stirring the vegetables at the half way mark.
When done, serve as is or portion out to meal prep containers.
Sheet Pan Chicken and Potatoes https://carmyy.com/sheet-pan-pesto-chicken-and-potatoes/