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Easy Chicken-Pesto Tray Bake



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. Traditional leg of lamb, hot cross buns, pickled fish…

Chef Pieter and his team have identified one meal that is usually left to chance: Thursday supper. Perhaps your house is filling up with visitors or you have just arrived at your weekend destination and there is no fancy ingredients or time for elaborate recipes.

Introducing our Chicken-Pesto Tray Bake. So tasty! So easy!

  1. Make sure you have a bottle or two of 2017 Leopard’s Leap Chenin Blanc in the fridge.
  2. Heat the oven to 220 °C.
  3. Now arrange the following ingredients in the tray: 600 g sweet potatoes (sliced), 4 garlic cloves (peeled), 8 free-range chicken thighs.
  4. Drizzle with 2 Tabelspoon olive oil and season with salt and pepper.
  5. Roast for 40 – 45 minutes.
  6. After 20 minutes in the oven, add the 2 baby marrows (sliced) to the roasting tray.
  7. For the final 10 minutes of cooking, add the 200 g cherry vine tomatoes.
  8. 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.)

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