Save to your scrapbook
One-pot roast chicken supper
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
1 red onion, thickly sliced
1 pack Waitrose Sweet Peppers, seeded and sliced
300g cherry tomatoes
Olive oil spray
2–3 tbsp Sacla’ Classic Basil Pesto
250ml chicken stock
400g can essential Waitrose Cannellini Beans, drained and rinsed
80g essential Waitrose Orzo
4 Waitrose British Free Range Chicken Thighs
1. Preheat the oven to 200ªC, gas mark 6. Place the onion, peppers and tomatoes in a roasting tin or ovenproof dish. Spray lightly with oil and roast for 10 minutes.
2. Stir together the pesto and chicken stock and stir into the tin along with the beans and orzo. Sit the chicken thighs on top and return to the oven for 30 minutes until the pasta is tender and the chicken is nicely browned and cooked through with no pink meat.
3. Divide between bowls and serve.
For a twist on the flavour, this recipe works just as well with Sacla’ Sun-Dried Tomato Pesto.
Typical values per serving:
This recipe was first published in January 2015.