Pesto chicken drum­sticks with herby veg­eta­bles

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Serves: 4 Prep: 15 min Cook: 40 min

750g baby new pota­toes, scrubbed 2 cour­gettes, sliced 1 red pep­per, de­seeded and cut into 8 2 gar­lic cloves, crushed Sea-salt crys­tals 150ml chicken stock 2tbsp olive oil 4tsp pesto 4 chicken legs 2tsp chicken sea­son­ing Few sprigs rose­mary 1 Heat oven to 200C/gas 6. Take a 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 oil. 3 Spread the pesto be­tween the chicken flesh and skin and ar­range on top of the veg­eta­bles. 4 Sprin­kle over the sea­son­ing and rose­mary and driz­zle with 1tbsp oil. Roast for 20 min, turn the veg, then roast for 20 min more un­til the chicken is cooked and the pota­toes are a golden brown colour.

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