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

Family Friendly

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


serving amount

450 grams


1 sachet(s)

Dried Oregano

1 unit(s)

Garlic Clove

4 unit(s)

British Chicken Thighs

2 sachet(s)

Lemon & Herb Seasoning

120 grams


75 grams

Creme Fraiche

(Contains Milk)

32 grams

Fresh Pesto

(Contains Milk)

Not included in your delivery

75 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)3388 kJ
Energy (kcal)810 kcal
Fat45.4 g
of which saturates16.5 g
Carbohydrate56 g
of which sugars7.3 g
Protein50.6 g
Salt0.92 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Large Bowl



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).


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

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


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. 


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.


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.


When everything's ready, slice the chicken thighs into 2cm thick slices and share between your serving plates.

Serve the roasted potatoes and peas alongside.

Finish by spooning the creamy pesto sauce over your chicken.