Crispy Skinned Chicken with Sundried Tomato Pesto

Crispy Skinned Chicken with Sundried Tomato Pesto

Ready in 40 minutes • Serves 4
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, September 22, 2019.
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Ingredients

Mash

  • 800g potatoes, peeled & diced
  • 1/2 cauliflower, roughly chopped
  • 250g frozen peas
  • 1 Tbsp butter
  • 1/2 cup milk

Chicken

  • 1 pack skin-on chicken breasts
  • 1 courgette, diced

To Serve

  • 1/2 pack almonds
  • 1/2 pack sundried tomato pesto

Steps

  1. Preheat oven to 220°C. Prep veggies & cook mash. Cook potatoes in a pot of salted water, with the lid on, for 10 minutes. Add cauliflower to pot and cook a further 15 minutes, until both are tender. Add peas and cook for 2 minutes, until bright green and tender. Drain and return to pot with butter and milk and mash until smooth. Season to taste.
  2. Prep chicken & courgette. Pat chicken dry and season.
  3. Cook chicken. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook chicken, skin side down, for about 3 minutes, until skin is golden and crispy. Turn and cook for about 2 minutes, until seared.
  4. Roast chicken & courgette. Transfer chicken to a lined oven tray. Add courgette to tray, drizzle with oil and season. Roast for 12-14 minutes (depending on thickness), or until chicken is cooked through and courgette is tender. Rest before slicing chicken thickly.
  5. Serve mash topped with chicken, almonds and sundried tomato pesto.

Nutritional Information

Energy 2695 kj
644 kcal
Protein 43.2g
Carbohydrate 42.2g
Fat 32.1g