Recipe and styling by Sarah Dall
Photograph by Myburgh du Plessis
Pesto-baked chicken with olives and goat’s cheese
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.
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
