5-a-day chicken with kale & pistachio pesto
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 3-4
Skip to ingredients
- olive oil
- 500g butternut squashpeeled and cut into thin slices (keep the seeds if you like and toast them on a separate tray to scatter over the finished dish)
- 200g shallotspeeled and halved
- 300g leeksuse baby leeks or cut large ones into lengths and halve them
- 300g carrotsuse baby ones or cut them into long batons
- 400g fennelcut into long wedges
- 1 garlic bulbhalved through the middle
- 3-4 large or 6-8 small chicken thighs(depending on whether you’re serving 3 or 4), skin patted dry
For the pesto
- 200g chopped kalewoody stalks removed
- 1 garlic clovecrushed
- 2 tbsp pistachio kernels
- 2 tbsp grated parmesan
- ½ lemonjuiced
- 60ml olive oil
Nutrition: Per serving
- kcal698
- fat40g
- saturates9g
- carbs34g
- sugars18g
- fibre16g
- protein42g
- salt0.7g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Put all the veg for the bake except the garlic in a large bowl and add 1 tbsp olive oil, then carefully turn everything over with your hands so the oil adds a very thin coating. Lightly oil the tray as well if you are worried about things sticking.
step 2
Arrange the veg in piles on the tray, or scatter it all over if you prefer. Add the garlic halves and the chicken, sitting the chicken on top of the veg. Season well and bake for 40 mins then, if the chicken skin is still pale, either turn the oven up or turn it onto the grill setting, and cook or grill until it is nicely browned.
step 3
Meanwhile, make the pesto. Whizz the kale, garlic and pistachios until everything is finely chopped. Add the parmesan, lemon juice and olive oil and whizz again. Add a splash of water to loosen. Any left over will keep in a jar for up to three days in the fridge. Serve the chicken and veg with the pesto spooned over.
