• Pesto-baked chicken with olives and goat’s cheese is easy, elegant and a delicious way to use some of your summer basil pesto! This makes an impressive date night dinner without the fuss.

    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.

    ALSO SEE: Asian-style chicken and exotic mushrooms with rice

    Asian-style chicken and exotic mushrooms with rice

    Recipe and styling by Sarah Dall

    Photograph by Myburgh du Plessis 

    Author

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com

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