Each week Mark from Dingle Cookery School sorts our your dinner time with a simple and tasty recipe.
This week is one that you can make in one pan and save time on the washing up too.
Chicken with New Potatoes and Summer Vegetables (Serves 4)
Ingredients:
- 800g chicken thighs
- 600g new potatoes, washed and cut in half (skins left on)
- 3 cloves of garlic, sliced
- 2 courgettes, cut into large chunks
- 4-5 tomatoes, cut into quarters
- 100g basil pesto (or you can use large bunch of mixed fresh herbs, such as basil, parsley, tarragon and oregano)
- dash of balsamic vinegar
- olive oil
- salt and pepper
To serve:
- green salad
Method:
- Heat the oven to 180ºC.
- Add the chicken to a bowl then add the potatoes and garlic. Sprinkle this with salt and pepper, add some olive oil and toss this around to mix well. Tip this on to a tray.
- Place the tray in the oven.
- Meanwhile add the courgettes, tomatoes and pesto to a bowl, season with salt and pepper and add a dash of balsamic vinegar. Give the bowl a shake to mix all the ingredients together. Leave this in the bowl, when the chicken has cooked for about 35-40 minutes, remove it from the oven and add the courgette and tomatoes. Return this to the oven for another 15 minutes.
- Remove from the oven and check to make sure the chicken and potatoes are cooked.
- Season and serve with a green salad.
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