Pesto chicken with roasted vegetables
Pesto chicken with roasted vegetables
Ingredients
Pesto chicken with roasted vegies
- 1 medium red onion, cut into wedges
- 500 g kumara, peeled, chopped
- 3 medium zucchini, halved lengthwise, cut into 1.5 cm pieces
- 2 medium carrots, halved lengthwise, cut into 1.5 cm pieces
- 1 medium red capsicum, chopped
- 1 1/2 tbsp vegetable or olive oil
- 8 chicken thigh cutlets
- 1/4 cup store-bought basil pesto
- 2 tbsp small basil leaves
Steps
Pesto chicken with roasted vegies
- Preheat oven to 200°C (180°C fan-forced). Place vegetables in a large roasting pan. Add oil; season with salt and pepper. Toss well to coat.
- Combine chicken and pesto in a large bowl. Arrange chicken on vegetables in pan. Roast for 35-40 minutes or until chicken is cooked.
- Top with basil and serve at once.