This recipes has some of my favourite ingredients… broccoli and pesto. And uses one of my favourite simple cooking techniques… the fast roast.
Such as winning dinner. Love just tossing a few ingredients in a baking tray, setting my timer and doing other things while dinner literally cooks itself. Brilliant!
When I first had the idea for this recipe, I was a little worried how the pesto would taste after being in the oven. So was pleasantly surprised when I absolutely loved this dish and wanted to eat more. Love how the pesto forms a delicious crust on the chicken.
Also love how the cool, creamy ricotta provides a textural contrast and mixes in with the pesto roasting juices to make the most delicious sauce / dressing for the salad leaves.
So good!
Roast Pesto Chicken & Broccoli
Ingredients
- 2 heads broccoli
- 8 heaped tablespoons pesto about 200g / 7oz
- 4 chicken thighs on the bone or thigh fillets
- 8 heaped tablespoons ricotta
- 1 bag salad leaves
Instructions
- Preheat your oven to 250C (480F). Chop broccoli into bite sized little trees and slice the stems. Toss broccoli, chicken and pesto in a roasting pan until the chicken and broccoli are well coated with the pesto.
- Roast for 20 minutes. Stir and cook for another 5-10 minutes or until chicken is cooked through and the broccoli is tender. If using thigh fillets they may only take the initial 20 minutes depending on how big they are.
- Divide ricotta between two plates. Top with hot chicken and broccoli and finish with salad leaves.
WINE MATCH: A nice buttery Chardonnay.
Variations & Substitutions
short on time – poach chicken and broccoli instead. Chicken will take 8-10 minutes gently simmering. And the broccoli will take 4-5 minutes so simmer the chicken for 4 minutes then add the broccoli and keep simmering until the chicken is cooked through.
vegetarian / different protein – replace chicken with cooked chickpeas, lentils or cannellini beans. Or serve the roast pesto broccoli with poached, boiled or fried eggs. Some roast almonds or walnuts will also add extra plant protein and substance.
more substantial (carb lovers) – toss in cooked pasta before serving. Or add some steamed potatoes to roast with the broccoli.
more substantial (low carb) – use more chicken or serve with avocado or roast nuts (walnuts, pinenuts or almonds are all delicious)
Low FODMAP – replace broccoli with steamed potatoes. Serve with fresh parsley leaves or basil for extra greenery. And replace ricotta with a low FODMAP cheese like parmesan, shaved over the top.
dairy-free – use this cashew ricotta and use a dairy free pesto. You could also skip the ricotta and serve with some roast nuts instead.
more veg / different veg – feel free to toss in other veg with the broccoli like cauliflower, asparagus, carrots, steamed potatoes, eggplant, capsicum (bell peppers), onion or mushrooms.
Problem Solving Guide
bland – more salt! A squeeze of lemon. Some grated parmesan. Next time use a different pesto brand or make your own.
too dry – overcooked chicken. Next time get it out earlier. For now a drizzle of extra virgin olive oil or a squeeze of lemon will help.
no oven! – stir fry the chicken and broccoli separately until just cooked through. Then toss both in with the pesto and serve with ricotta and salad leaves.
burnt – it’s important to be careful when roasting at high temps like this. For now, just chop off and disard any burnt edges. Next time stir earlier in the cooking process.
sticking to the pan – next time line the pan with baking paper (parchment).
chicken pink – pop it back in the oven for an extra 5-10 minutes. The larger your thighs the longer they will take to cook. And bone in thighs also take longer.
Waste Avoidance Strategy
broccoli – will keep wrapped in a plastic bag in the fridge for about 2 weeks or sometimes a little longer. Can be frozen (if you have time chop before freezing so it will defrost quickly in the pan).
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.
chicken – freeze it.
ricotta – unopened tubs of ricotta usually have a shelf life of a few weeks. Otherwise use for another meal. Great on toast with honey for a decadent breakfast or use instead of cream with desserts.
salad leaves – are highly perishable. My first path would be to use them for another meal (salad for breakfast!) but if that isn’t possible you can pop them in the freezer. They will wilt down but can then be used anywhere you’d use wilted greens. At least this way they won’t go slimy.
Prepare Ahead
You can, however I prefer roast chicken when freshly cooked. If you are happy to reheat chicken, cook as per the recipe but keep the salad and ricotta separately. Leftovers will keep in the fridge for 1 week or can be frozen. To serve, warm chicken and broccoli in the oven (200C / 400F) for 10 minutes and serve with salad and ricotta.
Add to my Old Favourite Recipes
This is my absolute favorite – supper delicious and super easy. Made yesterday.
oh yum Ann!
Made this one tonight, last meal of the challenge. Will be making this one again.
Congrats on completing the challenge Lina 🙂
I have not tried Pesto with chicken before, another winner.
Excellent!
This was quite delicious. I had some truffle pesto in the fridge which was a bit strong so I used less. Next time I will use home made pesto. But there will be a next time.
Glad to hear there will be a next time Martina 🙂
I also poached the chicken, microwaved the broccoli, made my pesto with roasted cashews, and used yogurt instead of ricotta –otherwise followed the recipe. My pesto was a bit strong, so I was glad to have the yogurt to balance it.
Nice one Karen!
Poaching the chicken kept the kitchen cooler but the flavors weren’t as intense as the oven-baked version.
Of course DEbbie – maybe make a note to roast it in the Autumn / Fall.
Monday night’s meal #7 – very good! I am not a meat eater, so I subbed cauliflower florets for the chicken. I roasted the pesto coated veggies together until browned and flavorful. I topped them with the ricotta which I garnished with some torn basil, shredded parm and a splash of olive oil. Will make this again!
Excellent Linda!
Hi Jules!
I made pesto for the first time- using your recipe. Husband loved it- me too!
The whole meal was delightful. Followed the recipe just adding in a yellow pepper for color!
We’re 4/4!
Leesa
Well done Leesa!
Don’t forget to take a photo of your star chart and email me and Caroline 🙂
And so glad you made your own pesto – so fun!
Challenge meal 5. Quite tasty; I added some extras with the salad leaves – avocado, tomato, feta. It made enough for four meals, so good value. I didn’t use as much pesto as in the recipe.
Excellent Keryl!
Challenge meal #6 for dinner last night. Served with cashew sauce because I wanted to test the dairy-free option – so good!
This was excellent. The chicken was tender and the pesto gave everything a lovely flavour. Instead of one of the heads of broccoli we added mushrooms. Not being a massive fan of ricotta we added grated parmesan and almonds instead. Everything turned out great.
Lovely Naomi – can imagine it would be amazing with mushrooms 🙂
Another lovely meal as part of the 10 meal challenge. The pesto gives the broccoli a lovely crunch. I didn’t have ricotta so used a blend of yoghurt and sour cream, which is a combination I’ve taken from another of your recipes.
Yum Julie!
I’ve left a comment somewhere else but not sure where!! I cooked this last night with the dairy free pesto and we found it delicious. I didn’t use all the broccoli and will add baby carrots next time – my husband’s suggestion. He liked the crunchy crust on the chicken. I’ll try the cashew ricotta next I’m too.
I’ll find all the comments Margot!
And carrots would be a lovely addition 🙂
I had it with the cashew cream last night and LOVED it!
Morning Jules, the roast pesto chicken and broccoli is a delicious and substantial recipe. I loved the crispy edges on the broccoli and the way the chicken juices and pesto mingled with the ricotta to form a tasty sauce.
Yay Deveri!
Sunday night supper – Very simple, I think I should try this with sun dried tomato pesto as I am not crazy for basil. It was nice, should have kept some for leftovers
Yes it would be amazing with sun dried tomato pesto Emma! Fab idea!
#5 for my 10 Day Challenge. I added 2 microwaved potatoes, 1 zucchini, 1 capsicum and 4 mushrooms. I kept back some of the smaller broccoli “trees” to microwave so that they wouldn’t overcook. I found the specified amount of ricotta a bit much, but otherwise good.
Nice one Mark – you’re very good for always adding extra veg
Thanks Jules. Please convert this recipe to the new system.
All Done Mark!
Thanks Caroline.
Third meal this week for the challenge. The roasted pesto chicken and broccoli was a hit. My wife is lactose intolerant so I had to make the dairy free pesto and the cashew “riccota” but both were ready good. Yet another new favorite recipe.
Excellent Hal!
I’m going to go eith the cashew ricotta when I make it this week too 🙂
Fabulous meal. I’m not a fan of ricotta so I skipped it but added some Parmesan. Broccoli and chicken are two of my favourite meal items, so this is a winner in my household!
Excellent Helen!
Day 2 of Challenge – made veggie version with chickpeas and another with chicken for Mr A..
Easy and quick to prepare and cook. Added some red capsicum to broccoli. Chickpea version a bit dry for my taste – maybe need to add some oil next time. Mr A. adored the chicken version.
Sorry the chickpeas were a bit dry Jennifer!
– definitely a drizzle of extra virgin olive oil will help when serving. Or just add them to the oven for the last 5 minutes of cooking the broccoli so they warm up but don’t dry out.
I cooked this last night and it was great & really easy too. I pre-made my pesto as I can’t have garlic. Hubby said surprised when he went to clean up he said “wow only one pot”! I’d cleaned up the preparation dishes (chopping boards), & he was even happier when I said the casserole dish could go in the dishwasher 🙂 I served it with only 1 head of broccoli, some salad & just a bit too much of the Ricotta – note to self for next time. Thanks Jules this will be going to the fav’s and a regular in my meal plans in the future 🙂
Wonderful Deb!