This Italian-inspired chicken tray bake needs just minimal prep yet is fabulously full of flavour. You'll cook chicken thighs over a creamy red pesto and cherry tomato sauce till tender before serving with herby roasted potatoes and fresh basil. Pollo pronto? Perfezione! (Gluten-free, suitable for coeliacs).
Prep Time
35 min
Cuisine
Italian
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1 soft cheese pot (50g)<span class="strong">†</span>
Typical Values
per 100g
per serving
Energy
447 kJ 106 kcal
2194 kJ 523 kcal
Fat of which saturates
5 g 1.7 g
24.8 g 8.5 g
Carbohydrate of which sugars
7.7 g 1.5 g
37.8 g 7.1 g
Fibre
1.2 g
5.7 g
Protein
8 g
39.4 g
Salt
0.59 g
2.88 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
320g British chicken thighs
chicken thigh meat (100%)
250g cherry tomatoes
cherry tomatoes
1 tsp dried oregano
dried oregano
5g basil
basil (100%)
300g potatoes
potato
1 sun-dried tomato nut pesto pot (45g)
tomato puree, sunflower seed oil, italian basil (10%), sun-dried tomatoes (4%), red peppers (sulphites), cashew (nut), grana padano pdo cheese (milk, rennet, salt, preservative: lysozyme from egg (e1105), pecorino romano ppdo cheese (milk, salt, rennet), carrots, pine kernels, acidity regulator: lactic acid; extra virgin olive oil, garlic, salt, antioxidants: rosemary extract
Allergens highlighted by † (milk, sulphites, egg, nut, celery)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Boil a kettle
Chop the cherry tomatoes in half
2
Dissolve the 1/2 [1]chicken stock cube in 100ml [200ml]boiled water
Add thesoft cheese and sun-dried tomato nut pesto and mix to combine – this is your creamy pesto stock
3
Add the chopped cherry tomatoes and creamy pesto stock to an oven-proof dish
Top the sauce with the chicken thighs
Drizzle the chicken thighs with olive oil and season with a pinch of salt and pepper
4
Put the dish in the oven and cook for 30-35 min until the chicken thighs are golden and cooked through (no pink meat!)
5
Meanwhile, chop the potatoes (skins on) into large bite-sized pieces
6
Add the chopped potatoes to a baking tray
Add the driedoregano, drizzle with olive oil, season with a pinch of salt and give everything a good mix up
Put the tray in the oven and cook for 20-25 min or until golden and crisp
7
Meanwhile, chop the basil roughly, including the stalks
8
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