Chicken Thighs in Creamy Pesto Sauce
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Chicken Thighs in Creamy Pesto Sauce

Chicken Thighs in Creamy Pesto Sauce

with Oregano Roasted Potatoes and Peas

This Chicken Thighs in Creamy Pesto Sauce is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:
Family Friendly
Allergens:
Milk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time30 minutes
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

1 sachet(s)

Dried Oregano

1 unit(s)

Garlic Clove

3 unit(s)

Chicken Thighs

2 sachet(s)

Lemon & Herb Seasoning

120 grams

Peas

75 grams

Creme Fraiche

(Contains Milk)

32 grams

Fresh Pesto

(Contains Milk)

Not included in your delivery

75 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kJ)2980 kJ
Energy (kcal)712 kcal
Fat38.8 g
of which saturates14.6 g
Carbohydrate57.3 g
of which sugars7.3 g
Protein40.1 g
Salt0.82 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Bowl
Garlic Press
Pan
Aluminum Foil
Lid

Instructions

Get Started
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm chunks (no need to peel), then add to a large baking tray. Drizzle with oil, sprinkle over the dried oregano, then season with salt and pepper. Toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

In the meantime, peel and grate the garlic (or use a garlic press).

Season the Chicken
2

In a large bowl, add the chicken thighs, garlic, lemon and herb seasoning and a good drizzle of oil.

Season with salt and pepper, then toss to coat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Pan-Fry the Chicken
3

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, lay the chicken thighs flat in the pan.

Fry until browned all over, 3-4 mins each side. 

Roast the Chicken
4

Once the chicken is browned, pop it onto a baking tray lined with foil. 

Bake on the middle shelf of your oven until cooked through, 12-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, clean the pan used for the chicken thighs.

Make the Pesto Sauce
5

When the potatoes have 5 mins remaining, return the (now clean) chicken pan to medium-high heat with a drizzle of oil.

Once hot, add the peas and stir-fry for 2-3 mins. Season with salt and pepper.

Transfer the peas to a bowl and leave to one side. Cover with a lid or foil to keep warm.

Return the (now empty) pan to medium-high heat (no need to clean). Add the creme fraiche, pesto and water for the sauce (see pantry for amount). Stir to combine, bring to a boil, then lower the heat and simmer until piping hot, 1-2 mins. Add a splash of water if it's too thick.

Finish and Serve
6

When everything's ready, share the chicken thighs between your serving plates.

Serve the roasted potatoes and peas alongside.

Finish by spooning the creamy pesto sauce over your chicken.

Enjoy!