Cheesy Tomato and Pesto Chicken
Crispy Potatoes and Rocket
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
3 unit(s)
British Chicken Thighs
2 unit(s)
Garlic Clove
1 carton(s)
Tomato Passata
10 grams
Chicken Stock Paste
1 sachet(s)
Dried Oregano
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
32 grams
Pesto
(Contains Milk)
1 unit(s)
Medium Tomato
20 grams
Wild Rocket
Not included in your delivery
150 milliliter(s)
Water for the Sauce
20 grams
Butter for the Sauce
1 tsp
Sugar for the Sauce
Nutritional information
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes into 2cm chunks (no need to peel).
Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile,
