Fuss-Free Cheesy Pesto Chicken Traybake

Name: Fuss-Free Cheesy Pesto Chicken Traybake with Roasted Veg, Herby Potatoes and Balsamic Glaze
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 450 grams Potatoes; 1 sachet(s) Mixed Herbs; 1 unit(s) Bell Pepper; 1 unit(s) Red Onion; 125 grams Baby Plum Tomatoes; 4 unit(s) British Chicken Thighs; 32 grams Pesto; 25 grams Sun-Dried Tomato Paste; 20 grams Grated Hard Italian Style Cheese; 12 milliliter(s) Balsamic Glaze; 1 tbsp Honey

with Roasted Veg, Herby Potatoes and Balsamic Glaze

Recipe Development TeamUpdated on October 15, 2025

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It only takes 10 minutes to prep this Fuss-Free Cheesy Pesto Chicken Traybake, then everything goes straight into the oven for an easy dinner that gives you time back!

Tags:

Family Friendly

•Prepped in 10

•High Protein

Allergens:

Milk

•Egg

•Sulphites

The quantities provided above are averages only.

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.

Total35 minutes

Active 10 minutes

DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

1 sachet(s)

Mixed Herbs

1 unit(s)

Bell Pepper

1 unit(s)

Red Onion

125 grams

Baby Plum Tomatoes

4 unit(s)

British Chicken Thighs

32 grams

Pesto

(Contains: Milk)

25 grams

Sun-Dried Tomato Paste

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

12 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

Not included in your delivery

1 tbsp

Honey

Nutritional information

Energy (kJ)3337 kJ

Energy (kcal)798 kcal

Fat37.6 g

of which saturates10.8 g

Carbohydrate67.9 g

of which sugars22.4 g

Dietary Fibre8.6 g

Protein56.2 g

Salt1.71 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Bowl

Cooking Instructions and Tips

PDF

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

Chop the potatoes into 2cm chunks (no need to peel). Pop the chunks onto a large baking tray.

Drizzle with oil and sprinkle over the mixed herbs. Season with salt and pepper, then 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.

Meanwhile, halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.

Halve and peel the red onion, then cut each half into 4 wedges.

Add the pepper chunks, onion wedges and baby plum tomatoes to one side of another large baking tray. Drizzle with oil, season with salt and pepper and toss to coat.

In a medium bowl, combine the chicken thighs and pesto. Season with salt and pepper and toss to coat the chicken.

Add the chicken thighs to the other side of the baking tray. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Roast the chicken and veg on the middle shelf of your oven until the veg has softened and the chicken is slightly golden and cooked through, 16-18 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.