Preheat oven to 400°F; line a sheet pan with parchment.

Toss potatoes with 1 tablespoon oil, salt, and pepper; arrange on one side of pan.

Coat both sides of chicken with pesto; place skin-side up on other side.

Roast 20 minutes until skin begins to crisp and potatoes start browning.

Toss tomatoes with remaining oil and garlic; add around chicken.

Roast 10 more minutes until chicken reaches 165°F internally and tomatoes burst.

Garnish with basil and parmesan; serve.