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Roasted Pepper Pesto Chicken Traybake recipe

Pesto Chicken Traybake

Healthy, hearty and heart-warming… this dish has it all. Smother chicken thighs with Sacla' Roasted Pepper and Crushed Almond Pesto to create a fabulous depth of flavour as they bake. And serve it all in one tray - perfect for plonking in the centre of the table and letting everyone dig in.
Profile Serves: 4
Icon/Time On the table in: 1hr
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Buon Appetito


  • 4 chicken thighs, skin and bone in
  • 190g jar Sacla’ Roasted Pepper & Crushed Almond Pesto
  • Sea salt & freshly ground black pepper to taste
  • 3 leeks, trimmed and chopped on the diagonal
  • 500g baby potatoes, halved
  • 2 tbsp. olive oil
  • Handful baby plum tomatoes, halved
  • 170g green beans, trimmed and halved
  • A few basil leaves for garnishing


  1. Preheat the oven to 200ºC/180ºC fan. Toss the chicken with the Roasted Pepper & Crushed Almond Pesto to coat (reserve a little Pesto for serving), and season well. Add the leeks and potatoes to a large roasting tin, toss with the olive oil and season well then add the chicken.
  2. Put in the oven to roast for about 45 mins to 1 hour until the potatoes are cooked and golden and the chicken is cooked through and has a crisp golden skin.
  3. While that is cooking, add the green beans to a pan of salted water and cook for about 5 mins until just tender, then drain well. Add the tomatoes to the tin for the last 10 mins of cooking and add the green beans for the last 5 mins.
  4. Spoon over the remaining Pesto and garnish with basil leaves to serve.
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