Pesto Chicken Tray Bake
with Leek and Potatoes
- Milk
- Tree Nuts
Discover the secret to amazing seasoning by adding pesto to your dish. You’ll be blown away by the depth of flavour, we promise.
Ingredients
1 unit
leek
800 g
potatoes
2 unit
carrot
1 clove
garlic
1 packet
Free Range Chicken Thighs
1 tub
traditional pesto
(Contains: Milk, Tree Nuts;)
1 unit
zucchini
Not included in your delivery
olive oil
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Slice the leek into 1 cm rounds. Chop the potato (unpeeled) into 1 cm chunks. Slice the carrot (unpeeled) and the zucchini into half-moons. Peel and finely chop the garlic.
Place the leek, potato, carrot, zucchini and garlic on the oven tray lined with baking paper. Drizzle with a generous amount of olive oil and season with a pinch of salt and pepper. Toss to coat and place on the top shelf of the oven to cook for 20-25 minutes, or until tender. TIP: Speed up the cooking time by spreading the veggies over two oven trays.
Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Season the free-range chicken thigh on both sides with a pinch of salt and pepper. Once hot, add the chicken to the pan and cook for 2 minutes on each side, or until brown (the chicken will finish cooking in step 4). TIP: Searing the chicken before baking helps it caramelise.
In the last 8-10 minutes of the vegetable cooking time, transfer the chicken thigh to the tray with the veggies and place in the oven to cook until the chicken is cooked through. TIP: The chicken is cooked when it is no longer pink inside.
Remove the tray from the oven set the chicken aside on a plate. Drizzle 1/2 of the pesto over the veggies and toss to coat. TIP: If you’re kids aren’t fans of pesto, separate their veggies before adding the pesto for the adult portions!
Divide the veggies and chicken between plates. Spoon the remaining pesto over the adults portions of chicken for extra flavour!
