Roasted Pesto Chicken | Sadia Singapore

Roasted Pesto Chicken

cooking-time1.5 hr cooking-servings4 SERVINGS


  • 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


  1. Marinate chicken with 2 tsp salt, a pinch of black pepper and green pesto for minimum 1 hour, or overnight.
  2. Preheat the oven to 180°C.
  3. 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.
  4. Lay the marinated chicken on top of the vegetables.
  5. Cover the tin with foil and cook for 30 min.
  6. 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.
  7. Serve with more pesto if desired.

Chicken Thigh

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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