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    Roast Pesto Chicken

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    Roast Pesto Chicken

    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4


    • 4 skin-on chicken breasts or supremes (breasts with wing attached) - around 180g each
    • 2 tbsp pesto
    • 2 tbsp fine dry breadcrumbs (about 1 slice of bread)
    • 2 tbsp extra virgin olive oil
    • 1 lemon, juiced
    • Sea salt and freshly ground black pepper


    1. Heat the oven to 200C/gas mark 6. Wash the chicken breasts and pat dry. Combine the pesto and breadcrumbs to make a thick paste, adding a little olive oil if it's too dry.
    2. Work your fingers in between the chicken skin and the meat to create a space, leaving the skin attached at one end or along one side. Cover each breast with the pesto mixture, and carefully draw the skin back over it, patting it into shape.
    3. Heat a non-stick frying pan, add 1 tbsp oil and sear the chicken, skin-side down, for a minute or two until lightly golden. Arrange the chicken, skin-side up, in a baking tray and drizzle with the remaining olive oil, lemon juice, sea salt and pepper.
    4. Bake for 20 minutes or until cooked through (depending on size), then rest for 5 minutes before serving with a rocket or watercress salad.

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