TAGS:

Chicken with parsley pesto

Roast chicken legs with tasty walnut and parsley pesto makes a delicious meal for the whole family
Serves: 4
Prep time: 25 mins
Cooking time: 30 mins
Total time: 55 mins
Skill level: Easy peasy
Costs:Mid-price

 

Ingredients

 

    • 14 chicken legs

 

    • 1 tablespoon extra virgin olive oil

 

    • Bag of salad leaves

 

    • 4 slices of crusty bread

 

For the pesto:

    • 60g (2oz) walnut pieces

 

    • 1 clove garlic, peeled and chopped

 

    • 1 spring onion, trimmed

 

    • and roughly chopped

 

    • 60g (2oz) roughly chopped flat-leaf parsley

 

    • 1 teaspoon Dijon mustard

 

    • 5 tablespoons extra virgin olive oil

 

    • Salt and freshly ground

 

    • black pepper

 

 

Method

 

 

    1. Set the oven to Gas Mark 6 or 200°C.

 

    1. Heat a griddle pan. Brush the chicken legs with 1 tablespoon oil. Press them, skin-side down, on to the hot griddle and cook for 5 minutes until marked. Remove from the griddle and put in a roasting tin. Bake for 25-30 minutes until cooked through.

 

    1. To make the pesto: Heat a small pan, add the walnuts and cook over a medium heat until they’re lightly toasted. Cool in a bowl, then put into a small food processor with the garlic and spring onion and whizz for a few seconds. Add the parsley, Dijon mustard and oil with 2 tablespoons water. Whizz again to make a dressing and season. Cover and chill.

 

    1. To serve: Line 4 bowls with the salad leaves, add the hot chicken with a piece of bread and drizzle the pesto over the chicken and salad leaves.

 

 

Nutritional information per portion

 

 

fat 40.0g saturates 5.0g calories 642(kcal)

 

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.