Chicken thighs with pesto

Quick and easy, cheap and tasty. The perfect mid week supper.


  • 4 ripe tomatoes
  • 2 courgettes
  • 1 yellow pepper
  • 1 red onion
  • 4 tbsp olive oil
  • 8 boneless, skinless chicken thighs
  • 1 pot of fresh pesto
  • 2 tbsp pine nuts
  • XVOO


  1. Chop the vegetables into chunks, toss with 3 tbsp of olive oil and put into a 180ºC oven to roast for 30 minutes.
  2. Meanwhile, heat the remaining oil in a non-stick frying pan over a medium heat, add the chicken thighs and pan-fry gently, turning frequently, for 20 minutes or until almost cooked.
  3. Remove the chicken from the pan, place them on top of the vegetables in the oven to finish cooking.
  4. Reduce the heat under the frying pan to as low as possible before adding the pesto and pine nuts and warm gently for two to three minutes.
  5. Pour the warmed pesto over the chicken and vegetables.
  6. Serve with a watercress, red onion and Parmesan salad.

Prep time: 5 mins

Cook time: 30 mins

Servings: 4

Source: Dawn Waldron

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