Roast Pesto Chicken & Baby Veg

Roast Pesto Chicken & Baby Veg

There’s something so tasty about roast veg. Every time I cook something like this, I’m kicking myself that I don’t do it more often. The real winner in this dish is the roast fennel such a delight and so different from the raw version.

1 bunch baby carrots, trimmed
2 bulbs fennel, sliced
1 bunch baby beets, trimmed and quartered.
6 chicken drumsticks
6 tablespoons pesto, to serve

1. Preheat your oven to 200C (400F).

2. Place carrots, fennel slices, and beets in a baking tray large enough to hold in a single layer. Top with chicken and lots of salt. Drizzle with a little oil.

3. Bake for 30 minutes. Turn chicken and stir the veg.

4. Then bake for another 15 – 20 minutes or until the chicken is cooked through and the veg are tender.

5. To serve, tumble the chicken and veg between two plates. Top with pesto.

Variations

dairy-free / paleo – use a dairy-free pesto like this sicilian nut pesto.

vegetarian / vegan – skip the chicken and add some extra veg or serve with a handful or two of toasted almonds or pine nuts for extra protein.

more substantial / carb lovers – this it a pretty substantial meal but feel free to serve with mashed potato. Or toss in a drained can of chickpeas, your favourite beans, or cooked pasta. You could also serve with steamed brown rice or crusty bread.

no pesto – lovely with mayo or hummus instead.

different meat – you could use chicken thigh or breast fillets or some good quality sausages. Remove these as they are cooked, probably around the 30 minute mark and keep warm while the veg keep cooking.

adult veg – feel free to use large beets and carrots – just chop down so they cook in about the same amount of time.

more veg – really you need more?! Serve with a green salad or add more veg to the roasting pan. Parsnips, chopped potatoes, sliced sweet potato, sliced red capsicum (bell peppers) are all good.

short on time – use bonelesss chicken and roast at 250C (480F) covered for 20-30 minutes. [5] Pan fry salmon and serve with boiled spuds.

Waste Avoidance Strategy

baby carrots – keep in a plastic bag in the fridge for weeks. Can be frozen if you’re leaving town!

fennel – will keep for a few weeks in a plastic bag in the fridge.

baby beetroot (beets) – will keep in the fridge in a plastic bag for weeks. Can be frozen if needed.

chicken drumsticks – freeze them.

pesto – commercial jars of pesto will keep for months in the pantry. Fresh pesto will keep in the fridge for a few weeks. Cover with olive oil to prevent exposure to air and browning reactions.

Problem Solving Guide

too dry – drizzle with a little oil or serve more pesto.

chicken tough / dry – overcooked chicken symptoms! Next time check the chicken earlier but for now see the too dry solutions.

crunchy veg – undercooked veg! Next time use a bigger pan so they can spread out and cook more quickly. Or consider chopping into smaller pieces to help speed up the cooking process.

bland – don’t forget the salt.

Serving Suggestions

Lovely on its own.

Prepare Ahead

Yes! Just cook as per the recipe but keep the pesto separately. Will keep in the fridge for 1 week or can be frozen. To serve, warm the chicken / veg in a frying pan or the oven and top with pesto.

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