Pesto Chicken with Roast Veggie Salad

Pesto Chicken with Roast Veggie Salad

Ready in 45 minutes • Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, September 24, 2017.
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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.

Ingredients

Roast Veggie Salad

  • 800g baby potatoes, scrubbed and cut into halves and quarters until roughly the same size
  • 2 red onions, cut into 2cmthick wedges
  • 1 carrot, peeled and diced 2cm
  • 1 parsnip, diced 2cm
  • 1 capsicum, core and seeds removed and diced 2cm
  • 1 tablespoon sweet chilli sauce
  • ½ teaspoon salt

Pesto Chicken

  • 1 whole butterflied chicken
  • ½ pottle basil pesto
  • 2 tablespoons mayonnaise
  • Zest and juice of ½ lemon

To Serve

  • ½ pottle basil pesto

Steps

  1. Preheat oven to 220°C. Line an oven tray (with a lip) with baking paper. Toss all roast veggie salad ingredients in a large bowl with a drizzle of oil. Season with pepper and arrange in prepared tray, in a single layer.
  2. Pat chicken dry with paper towels and place in the centre of tray (on top of veggies). Season with salt and pepper.
  3. In a shallow bowl, combine pesto, mayonnaise, 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.
  6. To serve, pile roast veggie salad onto plates and top with pieces of pesto chicken. Drizzle over remaining basil pesto.

Nutritional Information

Energy 2296 kj
549 kcal
Protein 32.9g
Carbohydrate 39.2g
Fat 28.2g