CTV Recipes
Search Recipes
Pesto Chicken & Potatoes with Kale Salad
This isn't your mom's chicken and potatoes recipe! The chicken and potatoes get slathered with pesto cooked on one pan and served with a bright, fresh kale salad.
YIELDS
4
Ingredients
Potatoes and Chicken
- 1 (approx. 680 g) bag baby potatoes
- Salt and black pepper
- Olive oil
- 6 chicken breasts or legs, bone-in, skin-on
- 1/2 cup prepared pesto
Salad
- 4 tablespoons olive oil, divided
- 1/4 cup panko
- 1 bunch Tuscan kale
- 1 garlic clove, minced
- 1 lemon, zested and juiced
- 1/4 teaspoon crushed red pepper flakes
- 1/4 cup finely grated Parmigiano-Reggiano
Directions
- Heat your oven to 450ºF.
Potatoes and Chicken
- Add the potatoes to a large pot and cover with cold water. Season well with salt and bring to a boil over high heat. Cook until the potatoes are tender, about 15 minutes. Drain the potatoes and steam them dry for about five minutes.
- Drizzle a sheet pan with olive oil and add the potatoes. Using the bottom of a glass, squash the potatoes to burst the edges and flatten them. Drizzle the top of the potatoes with oil and season with pepper.
- Place the chicken on top of the potatoes, skin side down. Spoon over two tablespoons of pesto and rub into the underside of the chicken. Flip the chicken over and, using a spoon or your fingers, gently lift the skin to form a pocket. Add a spoonful of pesto under the skin of each piece, then spread the rest of the pesto overtop of the chicken. Wash your hands, drizzle the chicken with some oil, and season with salt and pepper.
- Roast the chicken and potatoes for 20 minutes, then reduce the heat to 350ºF and continue to roast for 25 to 30 minutes or until the internal temperature reaches 165ºF and the potatoes are crisp. If the chicken becomes too brown, loosely pack it with aluminum foil. Set the chicken aside to rest for 10 minutes while you make the salad.
Salad
- Place a small skillet over medium heat for the salad and add one tablespoon of oil and the panko. Season with salt and pepper and toast until golden, stirring frequently. Set aside. Remove the hearty stems from the kale and thinly slice the leaves. In a large bowl, combine the garlic, lemon zest, lemon juice, crushed red pepper flakes, and two tablespoons of oil. Season with salt and pepper, and add in the sliced kale. Toss well to combine and evenly coat, then scatter over the toasted panko and Parmigiano-Reggiano.
Serve
- Serve the chicken alongside the potatoes and kale salad. Enjoy!
