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Pesto Chicken Tray Bake

Pesto Chicken Tray Bake

Pesto Chicken Tray Bake

with Leek and Potatoes

Get up to $200 off!

Discover the secret to amazing seasoning by adding pesto to your dish. You’ll be blown away by the depth of flavour, we promise.

Allergens:

Milk

•Tree Nuts

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes

Cooking Time

DifficultyEasy

Ingredients

/ Serving 5 people

1 unit

leek

800 g

potatoes

2 unit

carrot

1 clove

garlic

1 packet

Free Range Chicken Thighs

1 tub

traditional pesto

1 unit

zucchini

Not included in your delivery

olive oil

Nutritional Values

per serving

Calories2130 kcal

Fat24.1 g

of which saturates4.9 g

Carbohydrate31.3 g

of which sugars5.1 g

Protein39 g

Sodium276 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Chopping board

•Knife

•Baking Paper

•Baking Tray

•Large Pan

•Plate

•Spoon

Cooking Steps

Get prepped

1

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.

Roast the veggies

2

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.

Pan-fry the chicken

3

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.

Bake the chicken

4

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.

Add the pesto

5

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!

Serve up

6

Divide the veggies and chicken between plates. Spoon the remaining pesto over the adults portions of chicken for extra flavour!

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