A quick, nutritious midweek dinner recipe packed full of Mediterranean flavours. We used chicken thighs and dollops of pesto for extra flavour.
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Ingredients
- 600g new potatoes
- 4 garlic cloves
- 8 free-range chicken thighs
- 2 tbsp olive oil
- 2 courgettes
- 200g cherry vine tomatoes
- 150g pesto
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Method
- Heat the oven to 220°C/ 200°C fan/gas 7. Halve the new potatoes and peel the garlic cloves. Put the chicken thighs in a large roasting tin, then arrange the potatoes and garlic around them. Drizzle over the olive oil and season with salt and pepper, then roast for 40-45 minutes.
- Meanwhile, slice the courgettes. When the chicken has been in the oven for 20 minutes, add the courgettes to the roasting tin.
- For the final 10 minutes of the cooking time, add the tomatoes to the tin.
- When the chicken is golden and cooked through, dollop over the pesto and serve.
Nutrition
- 468kcals Calories
- 22.1g (4.4g saturated) Fat
- 36.6g Protein
- 26.2g (7.3g sugars) Carbs
- 3.6g Fibre
- 0.8g Salt
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