Pesto-baked chicken with olives and goat’s cheese

April 2, 2020 (Last Updated: March 31, 2020)
Pesto-baked chicken with olives and goat’s cheese

Recipe and styling by Sarah Dall

Photograph by Myburgh du Plessis 

Pesto-baked chicken with olives and goat’s cheese

Serves: 4
Total Time: 1 hr 20 mins

Ingredients

  • 4 each chicken drumsticks and thighs
  • 125g basil pesto
  • 6 shallots, peeled and halved
  • juice of 1 lemon + extra zest to serve
  • 100g Kalamata olives
  • 100g Queen olives
  • 3 sprigs fresh thyme + extra, to garnish
  • ½ fresh red chilli, chopped
  • 3 tbsp olive oil
  • salt and freshly ground black pepper, to taste
  • 100g Chevin goat’s milk cheese

Instructions

1

Preheat the oven to 180°C.

2

Place the chicken pieces in an ovenproof dish. Coat the chicken with the basil pesto. Add the shallots, lemon juice, olives, thyme and chilli.

3

Drizzle the olive oil over and season to taste. Bake in the preheated oven for 50 minutes.

4

Remove from oven and crumble the goat’s cheese on top. Return to the oven for a further 20 minutes. Serve garnished with fresh thyme sprigs and lemon zest.

 

Send this to a friend