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Pesto Chicken Thigh Traybake

Pesto Chicken Thigh Traybake

with Herby Potatoes and Caprese Salad

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This Pesto Chicken Thigh Traybake 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:MilkSulphites

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 conflict 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
Difficulty levelEasy
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

450 grams

Potatoes

2 unit(s)

Medium Tomato

1 ball(s)

Mozzarella

(ContainsMilk)

½ sachet

Dried Italian Herbs

4 unit(s)

Chicken Thigh

1 sachet

Green Pesto

(ContainsMilk)

½ sachet

Balsamic Vinegar

(ContainsSulphites)

Not included in your delivery

1 tbsp

Olive Oil for the Dressing

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3356 kJ
Energy (kcal)802 kcal
Fat47.0 g
of which saturates19.0 g
Carbohydrate44 g
of which sugars6.0 g
Protein54 g
Salt0.7 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Plate
Cutting board
Knife
Baking Tray
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Chop the potatoes into 2cm chunks (no need to peel). Thinly slice the tomatoes. Drain and slice the mozzarella. To make your Caprese salad, pop the tomato slices onto a large plate and top each slice with mozzarella.

2

Pop the potato chunks onto a large baking tray. Drizzle with oil, sprinkle over the Italian herbs and season with salt and pepper. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary. Once hot, roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through.

3

Lay the chicken thighs flat onto another baking tray. Drizzle with oil then season with salt and pepper. Spoon the pesto equally between the chicken. Use the back of the spoon to spread the pesto all over the top of each thigh. IMPORTANT: Wash your hands after handling raw chicken and its packaging.

4

Pop the baking tray onto the middle shelf of your oven and roast until browned and cooked through, 16-18 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

5

While the potatoes and chicken thighs roast in the oven, take a little time to tidy up or put your feet up and relax. Once everything is cooked, remove from the oven and allow to rest for a few mins.

6

When everything is ready, pour the olive oil and balsamic vinegar (see ingredients for both amounts) into a small bowl and season with salt and pepper. Drizzle the balsamic dressing over the Caprese salad for those who'd like it. Divide the pesto chicken thighs, roast potatoes and Caprese salad between your plates. Enjoy!