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Chicken & courgette traybake with pesto & sweet potato mash

Chicken & courgette traybake with pesto & sweet potato mash

Essential Sundried Tomato Pesto works its magic in the middle of these juicy baked chicken thighs. (There’s sundried tomatoes, Pecorino Romano, Grana Padano, extra virgin oil and cashew nuts packed in under that lid). One tray, one saucepan and a lot of flavour.

4 out of 5 stars(3) Rate this recipe
HealthyHigh protein3 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook25 mins
  • Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 2 medium Essential Courgettes, cut into 1cm slices
  • 1 Essential Red Onion, cut into wedges
  • 3 clove/s garlic, 2 sliced, 1 crushed
  • 50g Essential 50% Reduced Fat Soft Cheese
  • 40g Essential Sun-Dried Tomato Pesto
  • 4 Essential British Chicken Thigh Fillets
  • ½ tbsp Essential Olive Oil
  • 300g Essential Sweet Potato, peeled and cut into 2cm chunks
  • ½ x 20g pack tarragon, leaves only, roughly chopped (optional)


  1. Preheat the oven to 220°C, gas mark 7. Put the courgette, onion and sliced garlic in a baking tray. Mix all but 1 tsp of the cream cheese together in a bowl with the pesto and season.

  2. Open out the chicken fillets and put ¼ of the pesto mixture inside each one. Roll up and place in the baking tray. Drizzle with the oil and season. Bake for 25 minutes, or until thoroughly cooked, the juices run clear and there is no pink meat.

  3. Meanwhile, cook the sweet potatoes in boiling water for 15 minutes, or until tender. Drain, then mash with the reserved cream cheese, crushed garlic and seasoning. Divide between warm plates. Stir the tarragon through the roasted vegetables, if using, then serve with the chicken and mash, spooning any cooking juices over the top.

Cook’s tip

This is easily doubled to serve 4. What’s left of the tarragon can be easily stored for another day. Put the sprigs into a lidded container lined with a little damp kitchen paper, or chop it and add to a dash of water in ice cube trays, and freeze.


Typical values per serving when made using specific products in recipe


3,044kJ/ 726kcals



Saturated Fat












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