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Ingredients
500 g new potatoes, halved
3 tbsp olive oil
4 chicken thighs
4 chicken drumsticks
2 chicken breasts, skin on
2 tbsp pesto
1 tbsp honey
2 cloves garlic, crushed
2 red peppers, deseeded & chopped
250 g cherry plum tomatoes
1/2 bunch basil, chopped
150 ml white word
50 g parmesan cheese, grated
3 tbsp olive oil
4 chicken thighs
4 chicken drumsticks
2 chicken breasts, skin on
2 tbsp pesto
1 tbsp honey
2 cloves garlic, crushed
2 red peppers, deseeded & chopped
250 g cherry plum tomatoes
1/2 bunch basil, chopped
150 ml white word
50 g parmesan cheese, grated
Method
- Pre heat the oven to 200 C (180 C Fan)/400 F/Gas Mark 6
- Put the potatoes, oil and seasoning into a large roasting tin.
- Put the chicken pieces into a bowl. Add the garlic, pesto and honey. Coat in the marinade.
- Arrange in the tin. Season and roast for 25 minutes.
- Remove the breasts. Add the peppers and roast for 15 minutes.
- Add the wine, tomatoes and sprinkle with the cheese. Put back into the oven for 10 minutes. Check the seasoning and add the basil.
