Pistou Chicken and Courgette Traybake
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Ingredients
- 8 bone-in, skin-on chicken thighs
- 2 courgette, sliced into half-moons
- 300 g cherry tomatoes on the vine
- 500 g baby new potatoes, halved
- 4 garlic cloves
- 25 g fresh basil leaves
- 25 g parmesan, grated
- 4 tbsp olive oil
Nutrition (per serving)
- Calories
- 727 kcal
- Protein
- 49.5 g
- Carbohydrate
- 24.7 g
- of which sugars
- 5.3 g
- Fat
- 47.4 g
- of which saturates
- 12.1 g
- Fibre
- 3.9 g
- Salt
- 0.82 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6).
- 2
Toss the chicken thighs, potatoes, courgettes and 2 whole garlic cloves with 2 tablespoons of the olive oil and plenty of seasoning in a large roasting tray.
- 3
Roast for 25 minutes, then add the cherry tomatoes and roast for a further 20 minutes until the chicken is cooked through with no pink remaining and the potatoes are tender.
- 4
Meanwhile, crush the remaining garlic with the basil leaves and a pinch of salt, then work in the remaining olive oil and the parmesan to make a pistou.
- 5
Drizzle the pistou over the traybake just before serving.
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