Cheesy Pesto Hasselback Chicken with Garlic-Herb Potatoes & Garden Salad
Top rated | Available all July
- Milk
- Eggs
- Almond
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Traces of Tree Nuts
Get ready to meet the chicken of your dreams! With a cheesy crust and tasty pockets of basil pesto, every bite is a flavour bomb. Teamed with crispy roast potatoes and a fresh salad, this is definitely a dinner worth staying in for.
Ingredients
2
potato
1 sachet
garlic & herb seasoning
1 packet
chicken breast
1 packet
basil pesto
(Contains: Milk)
1
tomato
1
carrot
1 bag
mixed salad leaves
1 packet
garlic aioli
(Contains: Eggs)
½ packet
slivered almonds
(Contains: Almond May be present: Milk, Peanuts, Sesame, Soy, Tree Nuts)
1 packet
Cheddar cheese
(Contains: Milk)
Not included in your delivery
olive oil
1 tsp
balsamic vinegar
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the potato into bite-sized chunks. Add the potato and garlic & herb seasoning on a lined oven tray. Drizzle with olive oil and season with pepper. Toss to coat, then spread out in a single layer. Place on the top shelf and roast until tender, 25-30 minutes.
TIP: Add less seasoning if you're not a fan of garlic!
While the potato is roasting, cut deep slices into the chicken breast at 1cm intervals, taking care not to slice all the way through. Place the chicken, cut-side up, on a second lined oven tray and spoon the basil pesto into the slices. Season with salt and pepper, then sprinkle with the shredded Cheddar cheese.
Bake the chicken until cooked through, 12-16 minutes (depending on thickness).
TIP: Chicken is cooked through when it's no longer pink inside.
Roughly chop the tomato. Grate the carrot.
In a large bowl, combine the tomato, carrot, mixed salad leaves, a small drizzle of olive oil and the balsamic vinegar. Season and toss to coat.
Divide the cheesy hasselback chicken, garlic-herb potatoes and garden salad between plates. Serve with the garlic aioli and scatter over the slivered almonds.
Customer reviews
Review summary
Updated on July 2026- Flavour: The pesto and cheese infuse the chicken beautifully, keeping it moist and full of flavour. The garlic-herb seasoning on the potatoes is a standout, and the slivered almonds add a lovely crunch to the salad.
- Ease of prep: Most found this straightforward and quick to pull together, with clear instructions and minimal hands-on time once everything is in the oven.
- Suggestions: Some found the garlic-herb seasoning quite strong or salty on the potatoes — using half the sachet worked well for those who prefer a milder flavour. A few reviewers added the cheese partway through cooking rather than at the start, which helped it melt without burning or pooling. If your chicken breasts are uneven in thickness, stagger the cooking times to avoid the thinner pieces drying out.
- Leftovers: Leftovers kept well and were enjoyed the next day — cold pesto chicken in a wrap or alongside the salad made a great work lunch.
- Portions: Chicken breast sizes were often uneven, making it tricky to divide equally, particularly for four people — some reviewers supplemented with an extra breast from home.
