Chicken Thighs in Creamy Pesto Sauce
with Oregano Roasted Potatoes and Peas
This Chicken Thighs in Creamy Pesto Sauce is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
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
Potatoes
1
Dried Oregano
1
Garlic Clove
3
British Chicken Thighs
2
Lemon & Herb Seasoning
120
Peas
75
Creme Fraiche
(Contains Milk)
32
Fresh Pesto
(Contains Milk)
Not included in your delivery
75
Water for the Sauce
Nutritional information
Utensils
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, sprinkle over the oregano, 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.
In the meantime, peel and grate the garlic (or use a garlic press).
In a large bowl, add the chicken thighs, garlic, lemon & herb seasoning and a good drizzle of olive oil.
Season with salt and pepper, then toss to coat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once the pan is hot, lay the chicken thighs flat in the pan.
Fry until browned all over, 3-4 mins each side.
Once the chicken is browned, lay them onto a baking tray lined with foil.
Bake on the middle shelf of your oven until cooked through, 12-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, wipe out the pan used for the chicken thighs.
When the potatoes have 5 mins left, return the (now empty) pan to medium-high heat with a drizzle of oil.
Once hot, add the peas and stir-fry for 2-3 mins. Season with salt and pepper.
Transfer the peas to a bowl and leave to one side. Cover with a lid or foil to keep warm.
Return the pan to medium-high heat and add the creme fraiche, pesto and water for the sauce (see pantry for amount). Stir to combine, bring to a boil, then lower the heat and simmer until until piping hot, 1-2 mins. Add a splash of water if it's a little too thick.
When everything's ready, share the chicken thighs between your plates. Serve the roasted potatoes and peas alongside.
Finish by spooning the creamy pesto sauce over your chicken.
Enjoy!
