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Crispy Skinned Pesto Chicken

Crispy Skinned Pesto Chicken

With Thyme Roasted Parsnips and Zucchini Ribbons

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This dish takes advantage of the magic that comes from chicken skin and high heat! Searing this chicken leaves the skin a perfect crispy golden. Served alongside thyme-scented veggies and pesto, you'll want this dish in your regular rotation.

Allergens:Milk/LaitSoy/Soja

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Chicken Breasts, Skin-On

1 unit

Lemon

25 g

Shallot

10 g

Thyme

35 g

Basil Pesto

(ContainsMilk/Lait, Soy/Soja)

340 g

Parsnip

227 g

Zucchini

10 g

Garlic

Not included in your delivery

1 tbsp

Butter*

(ContainsMilk/Lait)

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3063 kJ
Calories732 kcal
Fat39 g
Saturated Fat12 g
Carbohydrate61 g
Sugar11 g
Dietary Fiber14 g
Protein45 g
Cholesterol134 mg
Sodium423 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Medium Bowl
Zester
Garlic Press
Peeler
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 400°F (to roast the chicken and parsnips). Start prepping when the oven comes up to temperature!

2

Wash and dry all produce.* Strip 1 tbsp thyme leaves (double for 4 ppl) off the sprigs. On a baking sheet, toss the parsnips and thyme with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until golden-brown, 20-23 min.

3

Meanwhile, zest, then cut the lemon into wedges. In a medium bowl, combine half the pesto, half the lemon zest and a drizzle of oil. Season with salt and pepper. Add the chicken and coat all over. Heat a large non-stick pan over high heat. Add the chicken, skin side down. Cook until skin is golden-brown, 2-3 min.

4

Transfer the chicken, skin side up, to a parchment-lined baking sheet. Roast in the centre of the oven until the chicken is cooked through, 14-15 min. (TIP: Cook each piece to a minimal internal temp. of 165°F, as size may vary.**)

5

Meanwhile, mince or grate the garlic. Using a vegetable peeler, peel the zucchini lengthwise into long ribbons. Peel and thinly slice the shallot(s) into 1/4-inch strips. Heat the same pan over medium heat. Add a drizzle of oil, then shallot. Cook unitl shallot softens, 3-4 min. Add the zucchini ribbons and remaining lemon zest. Cook, stirring often, until ribbons are tender, 2-3 min.

6

Remove the zucchini from heat and stir in remaining pesto. Season with salt and pepper. On the baking sheet, toss the roasted parsnips with 1 tbsp butter (double for 4 ppl) and garlic. Season with salt and pepper.

7

Divide the pesto chicken, roasted parsnips and zucchini ribbons between plates. Squeeze over a lemon wedge, if desired.