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.

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My Classic For Two Food Bag
Pesto Chicken with Roast Veggie Salad

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 *

Pesto Chicken

  • ½ butterflied chicken
  • ½ pottle basil pesto
  • 1 tablespoon mayonnaise
  • Zest and juice of ¼ lemon *

To Serve

  • 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

Nutritional Information

  • Energy: 2185 kj / 522 kcal
  • Protein: 30.6g
  • Carbohydrate: 40.0g
  • Fat: 25.6g

Legend

  • Pantry staple
  • * Shared ingredient with another recipe

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