Roasted Chicken and Creamy Pesto Sauce
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Roasted Chicken and Creamy Pesto Sauce

with Buttered Potatoes and Cavolo Nero


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 Time20 minutes
Cooking time20 minutes


serving amount

2 unit(s)

Skin-On Chicken Breasts

450 grams


100 grams

Chopped Cavolo Nero

1 unit(s)

Garlic Clove

10 grams

Chicken Stock Paste

75 grams

Creme Fraiche

(Contains Milk)

32 grams

Fresh Pesto

(Contains Milk)

Not included in your delivery

100 milliliter(s)

Water for the Sauce

15 grams



Nutritional information

Energy (kJ)2899 kJ
Energy (kcal)693 kcal
Fat36.7 g
of which saturates15.8 g
Carbohydrate49.7 g
of which sugars4.8 g
Protein45.5 g
Salt1.66 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Large Frying Pan
Chopping Board
Large Saucepan



a) Preheat your oven to 240°C/220°C fan/gas mark 9. Boil a full kettle.

b) Heat a drizzle of oil in a large frying pan on high heat. Once hot, lay the chicken into the pan, skin-side down. Season with salt and pepper.

c) Fry until golden, 3-4 mins, then turn and cook for 1 min on the other side.

d) Transfer to a baking tray, skin-side up, then roast on the top shelf of your oven until cooked through, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle. 


a) Meanwhile, fill a large saucepan with the boiling water and 0.5 tsp salt and pop on high heat.

b) Chop the potatoes into 2cm chunks (no need to peel) and add to the pan.

c) Cook until you can easily slip a knife through, 12-15 mins. Add the cavolo nero for the final 3-4 mins of cooking time. TIP: Remove any tough stalks from the cavolo nero.

d) Once cooked, drain well in a colander and return to the pan, off the heat. Cover with a lid to keep warm.


a) While the potatoes cook, peel and grate the garlic (or use a garlic press).

b) Return the (now empty) frying pan to medium heat with a drizzle of oil.


a) Once hot, add garlic to the pan. Fry for 1 min.

b) Add the water for the sauce (see pantry for amount) and chicken stock paste. Stir and bring to the boil, then simmer until slightly reduced, 2 mins.

c) Stir through the creme fraiche and pesto, then remove from the heat.


a) When the chicken is almost cooked, reheat the sauce if needed. Add a splash of water if it's a little thick.

b) Season the cooked cavolo nero and potatoes with salt and pepper. Add the butter (see pantry for amount) and stir to combine.


a) Slice the chicken widthways and transfer to your plates.

b) Share out the cavolo nero and potatoes alongside.

c) Spoon the creamy pesto sauce over the chicken to finish.