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

Roasted Chicken and Creamy Pesto Sauce

with Mashed Potatoes and Cavolo Nero

Looking for a quick and tasty midweek dinner option? Try cooking up our Roasted Chicken and Creamy Pesto Sauce in just 20-25 minutes for a delicious and speedy meal.

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 Time25 minutes
Cooking time25 minutes


serving amount

2 unit(s)

Skin-On British Chicken Breasts

450 grams


1 unit(s)

Garlic Clove

100 grams

Chopped Cavolo Nero

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 Saucepan
Garlic Press
Potato Masher


Roast the Chicken

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. 

Potato Time

a) Meanwhile, fill a large saucepan with the boiling water and 1/2 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.. 

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

Finish the Prep

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

b) Spread the cavolo nero out on a baking tray, drizzle with oil, and season with salt and pepper. TIP: Remove any tough stalks from the cavolo nero.

c) Once the oven is hot, bake the cavolo nero on the middle shelf until crispy, 7-8 mins.

Make the Pesto Sauce

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

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

c) 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.

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

Finishing Touches

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

b) Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.

Serve Up

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

b) Serve your mashed potatoes and roasted cavolo nero. 

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