Home
Recipes
5-a-day chicken with kale & pistachio pesto

5-a-day chicken with kale & pistachio pesto served in a baking tray

5-a-day chicken with kale & pistachio pesto

Name: 5-a-day chicken with kale & pistachio pesto
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: Serves 3-4
Ingredients: olive oil; 500g butternut squash peeled and cut into thin slices (keep the seeds if you like and toast them on a separate tray to scatter over the finished dish); 200g shallots peeled and halved; 300g leeks use baby leeks or cut large ones into lengths and halve them; 300g carrots use baby ones or cut them into long batons; 400g fennel cut into long wedges; 1 garlic bulb halved through the middle; 3-4 large or 6-8 small chicken thighs (depending on whether you’re serving 3 or 4), skin patted dry; 200g chopped kale woody stalks removed; 1 garlic clove crushed; 2 tbsp pistachio kernels; 2 tbsp grated parmesan; ½ lemon juiced; 60ml olive oil

Lulu Grimes

Save recipe

Serves 3-4

Easy

Prep: 20 mins

Cook: 45 mins

A star rating of 4 out of 5.10 ratingsRate

loading...

Eat your 5-a-day in one meal with this delicious chicken traybake. If you’re vegetarian, simply leave out the meat and use veggie parmesan in the pesto

Gluten-free

Skip to ingredients

Alternatives

Complete the dish

Ingredients

Nutrition

Units:

MetricUS

olive oil
500g butternut squash

peeled and cut into thin slices (keep the seeds if you like and toast them on a separate tray to scatter over the finished dish)
200g shallots

peeled and halved
300g leeks

use baby leeks or cut large ones into lengths and halve them
300g carrots

use baby ones or cut them into long batons
400g fennel

cut into long wedges
1 garlic bulb

halved through the middle
3-4 large or 6-8 small chicken thighs

(depending on whether you’re serving 3 or 4), skin patted dry

For the pesto

200g chopped kale

woody stalks removed
1 garlic clove

crushed
2 tbsp pistachio kernels
2 tbsp grated parmesan
½ lemon

juiced
60ml olive oil

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal698
fat40g
saturates9g
carbs34g
sugars18g
fibre16g
protein42g
salt0.7g

Method

step 1

Heat oven to 200C/180C fan/gas 6. Put all the veg for the bake except the garlic in a large bowl and add 1 tbsp olive oil, then carefully turn everything over with your hands so the oil adds a very thin coating. Lightly oil the tray as well if you are worried about things sticking.
step 2

Arrange the veg in piles on the tray, or scatter it all over if you prefer. Add the garlic halves and the chicken, sitting the chicken on top of the veg. Season well and bake for 40 mins then, if the chicken skin is still pale, either turn the oven up or turn it onto the grill setting, and cook or grill until it is nicely browned.
step 3

Meanwhile, make the pesto. Whizz the kale, garlic and pistachios until everything is finely chopped. Add the parmesan, lemon juice and olive oil and whizz again. Add a splash of water to loosen. Any left over will keep in a jar for up to three days in the fridge. Serve the chicken and veg with the pesto spooned over.

RECIPE TIPS

HOW TO GET CRISPY CHICKEN SKIN

Dry the chicken skin thoroughly with kitchen paper to make sure it crisps up.

Recipe from Good Food magazine, January 2018

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4 out of 5.10 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now