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4 July 2016

Pesto, Chicken & Vegetable Tray Bake

Photo: © childsdesign
By all means have pesto on pasta but do try it with other foods too. It is great on fish and has some simple chicken thighs and vegetables singing in the oven.

Make an all-in-one tray roast with sliced leeks, carrots some skin-on potatoes, a few tomatoes and skinless chicken thighs and spooned over some pesto Pesto 20 minutes before the end of cooking time. Delicious!

Ingredients (serves 4)
  • 500g new potatoes, cut into thin wedges
  • 2 tbsp cold pressed rapeseed oil*
  • 1 large carrot, peeled, cut into chunks
  • 2 medium leeks (white part only) sliced into chunks
  • 6 – 8 chicken thighs
  • 16 cherry tomatoes
  • 4 tbsp pesto*

Heat oven to 220C / Gas 7. Tip the potatoes, carrots and leeks into a large shallow roasting tin and drizzle with 1 tbsp of rapeseed oil, season with salt and pepper and toss to coat. Roast for 20 mins until the potatoes start to crisp.
Add the chicken thighs to the roasting tin along with the cherry tomatoes. Drizzle with the remaining oil, then return to the oven for 20 mins.
Spoon over the pesto, and roast for the last 20 mins until the chicken is golden and cooked through.

Take a look at our '20 Ways with Pesto' for some more ideas.

* Notes on ingredients                                                                                            

The Hungry Guest makes variety of pestos including a fresh basil one available from their Petworth store.
For cold pressed rapeseed oil try a Norfolk variety from Yare Valley Oils. They sell directly from their website here.

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