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

5-a-day chicken with kale & pistachio pesto

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(6 ratings)

Prep: 20 mins Cook: 45 mins


Serves 3-4

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

Nutrition and extra info

  • Gluten-free

Nutrition: Per serving

  • kcal698
  • fat40g
  • saturates9g
  • carbs34g
  • sugars18g
  • fibre16g
  • protein42g
  • salt0.7g


  • olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 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



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

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



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 300g carrots, use baby ones or cut them into long batons



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 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



    A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…

  • 1 garlic clove, crushed
  • 2 tbsp pistachio kernels
  • 2 tbsp grated parmesan



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • ½ lemon, juiced



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 60ml olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


  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.

  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.

  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.

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Comments, questions and tips

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20th Jan, 2020
This turned out very disappointing. Because of the great amount of veg, everything was really crowded on the tray. This caused the veg to leave a lot of liquid so everything ended up being boiled or steamed and having a mushy texture. I won't make this again.
21st Jan, 2018
This was amazing! I just used fennel, carrots, squash and thickly sliced onion instead of shallots but it turned out really well and I can't wait to make it again. 5 stars!
8th Feb, 2018
Do you do anything specific with the roasted garlic?
goodfoodteam's picture
12th Feb, 2018
Thanks for your question. You can eat the roasted garlic. Simply squeeze the garlic cloves out of the skins once cooked.
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