SERVES – 4
PREP – 15 MINS
COOK – 40 MINS
750g baby new potatoes, scrubbed
2 courgettes, sliced
1 red pepper, deseeded and cut into 8
2 garlic cloves, crushed
150ml chicken stock
2tbsp olive oil
4 chicken legs
2tsp chicken seasoning
Few sprigs of rosemary
1. Heat oven to 200°C, Gas 6. Take a very large roasting tin and tip in the potatoes, courgettes, pepper and garlic. Sprinkle with sea salt.
2. Pour in the stock and drizzle over 1tbsp olive oil.
3. Spread the pesto between the chicken flesh and skin and arrange on top of the vegetables in the tin.
4. Sprinkle over the chicken seasoning and rosemary sprigs, and drizzle with the remaining oil. Roast for 20 mins, turn over the vegetables and roast for 20 mins more until the chicken is cooked through and the potatoes tender and golden.
Per serving: 381 cals, 14g fat (2.5g saturated), 32g carbs