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Herb Roasted Chicken with Red PestoGreen pesto is so 80's. Get red! Ingredients(Serves 4; ½ hour)
4 x free range chicken breasts
Sprigs of rosemary, thyme, sage
Clove of garlic
100g rocket
150g sundried tomatoes
400g cooked kipfler (or chat) potatoes
2 avocados
2 large red capsicums
50g pinenuts
30g shaved parmesan
1 lemon
Extra virgin olive oil Method1) Whilst heating oven to 200°C, marinate chicken and potatoes in crushed garlic and torn herbs, sprinkle of sea salt and cracked black pepper.
2) Roast capsicums in hot oven (200°C ) until skins are blackened. Cool down and remove skin and seeds. Blend in food processor with pinenuts, parmesan, half a squeezed lemon, and a splash of olive oil. Season to taste.
3) Remove chicken from marinade and lay on a foiled baking tray, roast off potatoes in hot oven for 15 minutes. Then add chicken for another 15 minutes or until cooked.
4) Toss potatoes in a bowl with sliced sundried tomatoes, avocado and roquette and dress with the rest of the lemon.
5) Slice chicken and lay it upon the salad then drissle with red pesto.
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