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 2 Food Bag
This dish most recently appeared in My Classic For 2 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