This easy roast chicken recipe makes use of the extra space in your roasting dish to add some more healthy veg that will soak up the meat juice, making a delicious roast-vegetable platter. This recipe is featured in my TT4Health presentation series, available in my Facebook group.
If you enjoy making this delicious roast chicken, be sure you check out the healthy eating presentation on my private Facebook group, Your Health is in Your Hands.
Serves 2
Ingredients
200g new potatoes
4 garlic cloves
8 chicken thighs
150g pesto
2 courgettes, cut into 1 cm thick slices
200g cherry tomatoes on the vine
2 tbsp olive oil
Method
Halve the potatoes and remove the skin from the garlic cloves.
Place the chicken thighs in a large roasting tin or dish and drop in the potatoes and garlic around the sides. Drizzle over the olive oil, season with sea salt and freshly ground pepper, then rub into the chicken with your hands. Roast in the oven at 180°C for 40-45 mins.
Add the sliced courgettes to the tin after the first 20 minutes.
Add the tomatoes for the final 10 minutes.
Check that the chicken is golden on the outside and cooked through before serving. Remove from the oven and spoon over the pesto before serving.