Easy Easter Entertaining: Leopards Leap Chicken Pesto Tray Bake

Words: Crush

Although Easter is about much more than a long weekend and get-togethers with family and friends, food does make out a very important part of this special time. To inspire you, Chef Pieter de Jager and his team at Leopard’s Leap have identified one meal that is usually left to chance: Thursday supper before the long weekend begins. Perhaps your house is filling up with visitors, or you’ve just arrived at your weekend destination and there is no fancy ingredients or time for elaborate recipes. Introducing the Chicken Pesto Tray Bake. So tasty! So easy!

This is a one dish wonder that is packed with tasty goodness. We love our easy it is to make and to clean up afterwards! Make sure you have a bottle or two of 2017 Leopard’s Leap Chenin Blanc in the fridge.

chicken pesto tray bake

Recipe for Chicken Pesto Tray Bake

Heat the oven to 220 °C.

Now arrange the following ingredients in the tray: 600 g sweet potatoes (sliced), 4 garlic cloves (peeled), 8 free-range chicken thighs.

Drizzle with 2 Tablespoons olive oil and season with salt and pepper.

Roast for 40 – 45 minutes.

After 20 minutes in the oven, add the 2 baby marrows (sliced) to the roasting tray.

For the final 10 minutes of cooking, add the 200 g cherry vine tomatoes.

When the chicken is golden and cooked through, dollop over 150 g basil pesto and serve with sourdough bread and the Leopard’s Leap Chenin Blanc.

(If you are culinary-inspired, do try and make your own pesto. You can do it beforehand and you can use it in a number of ways during the Easter weekend! Click here for our recipe and tips.)

chicken pesto tray bake
chicken pesto tray bake

So you’ve got Thursday night covered, check out this round-up of Easter recipes to make your weekend entertaining positively mouthwatering!


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