Chicken with pesto

Chicken with pesto


50g fresh basil leaves
75ml Mrs. Middleton’s rapeseed oil
25g parmesan
25g pine nuts
Juice of half a lemon
½ clove garlic
Salt & pepper to taste

6 chicken thighs
A few pinches of parmesan


Preheat oven to 180C.

To make the pesto, place all the dry ingredients, lemon juice and 100ml oil in a blender jug and pulse. I like to leave it slightly coarse. Gradually stir in the remaining oil until the desired consistency is reached. Check and adjust seasoning.

Place the chicken thighs in a baking dish. Put a good teaspoon of pesto on top of each thigh and spread it roughly over the surface. Sprinkle a pinch of parmesan on each one and season.

Bake in the oven for 25 minutes.

Serve with a summery salad and fresh bread or new potatoes, or for a more wintery feel, roasted veg.

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