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




    • 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






    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.