Roasted Pesto Chicken
1.5 hr
4 SERVINGS
INGREDIENTS
- 6 Sadia chicken thighs, skinless with bone OR 3 whole chicken legs, skin on with bone
- 200g baby potatoes, thinly sliced
- 1 large zucchini, sliced
- 1 red onion, cut into wedges
- 1 yellow pepper, seeded and cut into chunks 5 tomatoes, halved
- 2 tbsp olive oil
- 6 tbsp green pesto 4 tsp salt
- Black pepper
METHOD
- Marinate chicken with 2 tsp salt, a pinch of black pepper and green pesto for minimum 1 hour, or overnight.
- Preheat the oven to 180°C.
- Spread the potatoes, zucchini, onion, pep- per and tomatoes in a shallow roasting tin. Season with 2 tsp salt, pinch of black pep- per and 2 tbsp olive oil.
- Lay the marinated chicken on top of the vegetables.
- Cover the tin with foil and cook for 30 min.
- Remove the foil from the tin. Return to the oven and cook for a further 30-40 min until the vegetables are juicy and the chicken is crispy.
- Serve with more pesto if desired.
Chicken Thigh
No artificial flavours and preservatives
Chickens fed a balanced diet rich in cereal, bran, vitamins and minerals
Farm Fresh
Chef Anna
Owner of The Soup Spoon and a self-taught cook, Chef Anna's is known for her unique and worldly dish creations. She strongly believes in clean eating and loves re-creating different flavors of signature dishes inspired from her travels and experiences across the globe.
IG: @souperchefanna
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