Chicken, baguette & tomatoes with pesto
Serves 4
Easy
Prep:
Cook: -
Try a chunky pesto with pine nuts in it to make our chicken, tomatoes and sliced baguette traybake. It's an easy, preparation-light choice for family dinners
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- 4-6 small chicken thighs
- 1 tbsp rapeseed oil
- 4 slices baguette
- 4 tbsp pestoplus extra to serve, if you like
- 350g cherry tomatoeson the vine
- handful basil leaves(optional)
Nutrition: Per serving
- kcal352
- fat18g
- saturates3g
- carbs25g
- sugars4g
- fibre3g
- protein22g
- salt0.9g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Cut a square piece of baking parchment for each chicken thigh. Brush the baking tray with oil and lay on the parchment squares. Top each piece of baguette with a chicken thigh, season and spoon 1 tbsp pesto onto the chicken. Arrange the tomatoes in the gaps.
step 2
Bake for 40 mins until the chicken is cooked – if not, return to the oven for 10 mins, then check again. Serve with basil scattered over, if using, and more pesto, if you like.
