Pesto Chicken with Roast Veggie Salad
Once cooked, a butterflied chicken is easy to divide into portions. Simply use a pair of tongs to hold the chicken and a sharp knife to cut through the joints.
My Classic For Two Food Bag
This dish will appear in My Classic For Two Food Bag on Sunday, September 24, 2017.
Roast Veggie Salad
- 400g baby potatoes, scrubbed and cut into halves and quarters until they are roughly the same size
- 1 red onion, cut into 2cm-thick wedges
- 1 carrot, peeled and diced 2cm
- 1 parsnip, diced 2cm
- ½ capsicum, core and seeds removed and diced 2cm *
- ½ tablespoon sweet chilli sauce
- ¼ teaspoon salt
- ½ bag baby spinach leaves *
- ½ butterflied chicken
- ½ pottle basil pesto
- 1 tablespoon mayonnaise
- Zest and juice of ¼ lemon *
- Remaining basil pesto
- 1 Preheat oven to 220°C. Line an oven tray (with a lip) with baking paper. Toss all roast veggie salad ingredients (except spinach) in a large bowl with a drizzle of oil. Season with pepper and place on prepared tray in a single layer.
- 2 Pat chicken dry with paper towels and place in the centre of baking dish, on top of veggies. Season with salt and pepper.
- 3 In a shallow bowl, combine first measure of pesto, mayonnaise, and lemon zest and juice. Spread mixture evenly over chicken.
- 4 Roast chicken and veggies for about 35 minutes, until chicken is cooked through and veggies are tender.
- 5 Set chicken aside, covered in foil, to rest for about 5 minutes before cutting into large pieces. Toss spinach through roast veggie salad, until slightly wilted.
- 6 To serve, pile roast veggie salad onto plates and top with pesto chicken. Drizzle with remaining basil pesto.
- SERVES 2-3
- Energy: 2185 kj / 522 kcal
- Protein: 30.6g
- Carbohydrate: 40.0g
- Fat: 25.6g
- Pantry staple
- * Shared ingredient with another recipe