500 g new potatoes, halved<br />
3 tbsp olive oil<br />
4 chicken thighs<br />
4 chicken drumsticks<br />
2 chicken breasts, skin on<br />
2 tbsp pesto<br />
1 tbsp honey<br />
2 cloves garlic, crushed<br />
2 red peppers, deseeded & chopped<br />
250 g cherry plum tomatoes<br />
1/2 bunch basil, chopped<br />
150 ml white word<br />
50 g parmesan cheese, grated<ol>
<li>Pre heat the oven to 200 C (180 C Fan)/400 F/Gas Mark 6</li>
<li>Put the potatoes, oil and seasoning into a large roasting tin.</li>
<li>Put the chicken pieces into a bowl. Add the garlic, pesto and honey. Coat in the marinade.</li>
<li>Arrange in the tin. Season and roast for 25 minutes.</li>
<li>Remove the breasts. Add the peppers and roast for 15 minutes.</li>
<li>Add the wine, tomatoes and sprinkle with the cheese. Put back into the oven for 10 minutes. Check the seasoning and add the basil.</li>
</ol>
Traybake Chicken with Pesto, Cherry Tomatoes & Parmesan
Loathe washing up? This chicken dish is easy to make as everything is cooked in one tin, so there’s less mess to clean up afterwards.
