Sponsored: Chicken and pesto traybake from Sacla'
Serves: 4
Prep time: 10 minsTotal time: 
Sponsored: Chicken and pesto traybake from Sacla'
Use a jar of Sacla’ Roasted Pepper & Crushed Almond Pesto to make this super-easy but flavour-packed traybake
Serves: 4
Prep time: 10 minsTotal time: 
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Ingredients
- 4 chicken thighs, skin and bone in
- 190g jar Sacla’ Roasted Pepper & Crushed Almond Pesto
- 3 leeks, trimmed and chopped on the diagonal
- 500g baby potatoes, halved
- 2 tbsp olive oil
- 170g green beans, trimmed and halved
- Handful baby plum tomatoes, halved
- 170g green beans, trimmed and halved
- A few basil leaves for garnishing
Step by step
- Preheat the oven to 200ºC, 180ºC fan, gas 6. Toss the chicken with the Roasted Pepper & Crushed Almond Pesto to coat, but reserve a little pesto for serving. Season well.
- Add the leeks and potatoes to a large roasting tin, toss with the olive oil and season well, then add the chicken.
- Put the tin in the oven to roast for about 45 mins to 1 hour until the potatoes are cooked and golden and the chicken is cooked through and has a crisp golden skin.
- While that is cooking, add the green beans to a pan of salted water and cook for about 5 mins until just tender, then drain well.
- Add the tomatoes to the tin for the last 10 mins of cooking and add the green beans for the last 5 mins.
- Spoon over the remaining pesto and garnish with basil leaves to serve.
