Pesto Chicken with Crispy Potatoes
Chicken breasts coated in basil pesto, roasted on a tray with crushed new potatoes and cherry tomatoes that blister and burst into a quick sauce. One tray, 30 minutes, zero washing up.
30 minEasy~802 kcal / servingItalian
Contains dairyContains nuts
Nutrition
802 kcal
Calories
63 g
Protein
58 g
Carbs
36 g
Fat
Estimated, per serving
Good to know
Contains dairyContains nuts
Ingredients · per serving
- ½ medium Lemon
- 4 tbsp Basil pesto
- 200 g Chicken breast
- to taste Black pepper
- 1 tbsp Olive oil
- 150 g Cherry tomatoes
- to taste Salt
- to taste Fresh basil
- 300 g New potatoes
Instructions
- Heat the oven to 220°C/200°C fan. Halve the new potatoes (or smash gently with the side of a knife). Toss on a sheet pan with 1 tbsp olive oil, salt and pepper. Spread in a single layer.
- Roast the potatoes 10 minutes — they'll start to crisp at the edges.
- Meanwhile, butterfly the chicken breasts (slice horizontally not all the way through) and open out flat — they'll cook faster and absorb more pesto.
- Spread 3 tbsp of the pesto over the chicken. Toss the cherry tomatoes with the remaining 1 tsp oil and a pinch of salt.
- Pull the tray from the oven. Push potatoes to the sides. Lay the chicken in the centre. Scatter the cherry tomatoes around. Return to the oven for 15-18 minutes until the chicken is cooked through (75°C inside) and the tomatoes have burst.
- Lift the chicken onto a plate. Squash a few of the burst tomatoes with the back of a spoon to mix juices with the pesto on the tray.
- Plate the potatoes with chicken, spoon tomato-pesto pan juices over the top, tear over fresh basil leaves. A squeeze of lemon brightens everything.
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