Pesto Chicken Traybake

Name: Pesto Chicken Traybake
Prep time: THMS
Cook time: THMS
Ingredients: 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

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.

Cook Time

1hr

Serves

Ingredients

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

Recipe products

How to make the recipe

Step 1

Preheat the oven to 200C/180C 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.

Step 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.

Step 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.

Step 4

Spoon over the remaining Pesto and garnish with basil leaves to serve.