Pesto Chicken & Potato Traybake

Indulge in an easy weeknight treat with this Pesto Chicken & Potato Traybake. Simply toss diced potatoes and chicken breast in a parsley and lemon pesto, bake until crispy and golden, then finish with a sprinkle of feta and a dollop of creamy yoghurt for a meal that's both quick and irresistibly delicious.

Product: Rare Bear Parsley, Lemon & Almond Pesto

Serves 4

Prep time: 15 mins

Cook time: 45 mins

Gluten free

Ingredients

• 1 kg potatoes, skin on
• 1 kg chicken breast
• 2 tbsp olive oil
• 4 tbsp Parsley & Lemon Pesto
• 100g feta
• Fresh parsley
• Lemon wedges to serve
• Natural yoghurt to serve

Instructions

1. Preheat the oven to 200c/ 180c fan.
2. Dice the potatoes into small cubes, about 1 inch in size. Similarly, dice the chicken into bite-sized pieces.
3. In a mixing bowl, combine the diced potatoes and chicken. Drizzle olive oil over them and add the pesto. Mix thoroughly to coat everything evenly.
4. Spread the mixture evenly over a baking tray and season with salt and pepper.
5. Cover the tray with foil and bake in the preheated oven for 35 minutes.
6. After 35 minutes, remove the foil and use a spatula to toss the ingredients around a bit. Return the tray to the oven, uncovered, and bake for another 15 minutes or until the edges turn crispy and golden.
7. Once cooked, crumble the feta over the top of the traybake.
8. Serve with a drizzle of natural yoghurt, lemon wedges, and freshly chopped parsley.

Hints & Tips

• Chicken thigh can be used instead of chicken breast.
• Add sweet potatoes alongside regular potatoes for a variation in flavour and colour.
• Pair with vegetables or salad for a complete meal.
• This dish can be stored in the fridge for up to 3 days and is suitable for freezing.