Fuss-Free Cheesy Pesto Chicken Traybake

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes into 2cm chunks (no need to peel). Pop the chunks onto a large baking tray. Drizzle with oil and sprinkle over the mixed herbs. Season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Step 2

Halve any thick broccoli stems lengthways. Halve and peel the red onion, then cut each half into 4 wedges.

Step 3

Add the Tenderstem® broccoli, onion wedges and baby plum tomatoes to one side of another large baking tray. Drizzle with oil, season with salt and pepper and toss to coat.

Step 4

In a medium bowl, combine the chicken thighs and pesto. Season with salt and pepper and toss to coat the chicken. Add the chicken thighs to the other side of the baking tray.

Step 5

Roast the chicken and veg on the middle shelf of your oven until the veg has soened and the chicken is slightly golden and cooked through, 16-18 mins.

Step 6

When everything's ready, drizzle the honey and sun-dried tomato paste over the roasted veg. Toss to coat evenly. Share the potato chunks and roasted veg between your serving bowls. Top with the pesto chicken and sprinkle over the hard Italian style cheese. Finish by drizzling over the balsamic glaze.