Fuss-Free Cheesy Pesto Chicken Traybake
with Roasted Veg, Herby Potatoes and Balsamic Glaze
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
30 grams
Basil Pesto
(Contains: Nuts, Cashew nuts, Milk May contain traces of: Peanut)
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
Utensils
Instructions
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.
When everything's ready, drizzle the honey (see pantry for amount) and sun-dried tomato paste over the roasted veg. Toss to coat evenly.
Share the potato chunks and roasted veg between your serving bowls.
Top with the pesto chicken and sprinkle over the hard Italian style cheese. Finish by drizzling over the balsamic glaze.
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