5-A-Day Chicken with Kale & Pistachio Pesto

olive oil

500g butternut squash, peeled and cut into thin slices (keep the seeds if you like and toast them on a separate tray to scatter over the finished dish)

200g shallots, peeled and halved

300g leeks, use baby leeks or cut large ones into lengths and halve them

300g carrots, use baby ones or cut them into long batons

400g fennel, cut into long wedges

1 garlic bulb, halved through the middle

3 to 4 large or 6 to 8 small chicken thighs (depending on whether you’re serving 3 or 4), skin patted dry

subheading: For the pesto:

200g chopped kale, woody stalks removed

1 garlic clove, crushed

2 tbsp pistachio kernels

2 tbsp grated parmesan

½ lemon, juiced

60ml olive oil

Directions at bbcgoodfood.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer