Roast Chicken Traybake with Shallots & Wild Garlic Pesto

Roast Chicken Traybake with Shallots & Wild Garlic Pesto is quick & easy to put together & pop in the oven! Perfect, low-effort dinner with bags of flavour! Add couple of tasty sides of your choice and dinner is served! Fantastic use for wild garlic or any pesto!

Few tips for making successful Roast Chicken Traybake with Shallots & Wild Garlic Pesto!

There really isn’t much to this one-pan dish at all with its quick prep time and very few ingredients! One thing to bare in mind is that the longer you marinade your chicken the tastier it will be. If you can pre-plan this dinner to the point that you pop your chicken in a bowl with some pesto and olive oil first thing in the morning and then get on with your day, the marinade will have a lot of time to really permeate through the meat! On the other hand if hour is all you’ve got for marinating, then by all means go for it! With only 45 minutes roasting time this delicious traybake is perfect not only as an alternative to full Sunday roast but also as a midweek meal!

Feel free to remove the skin from your chicken pieces prior to marinating them for a leaner option!

If you don’t have wild garlic pesto, simply substitute it for whichever type you’ve got to hand whether it’s homemade or store-bought it really doesn’t matter. However if you fancy giving homemade pesto a whirl (even without wild garlic) you will find some how-to tips in my Wild Garlic & Walnut Pesto recipe.

What to serve this Roast Chicken Traybake with?

Feel free to serve this finger lickin’ good chicken with your choice of sides. I love simple sautéed potatoes and Easy Grated Carrot Salad. Oh and don’t forget some pesto mayonnaise on the side which is a simple mix of whatever pesto you’re using and some good old mayo. It takes seconds to make and it’s perfect for dipping both chicken and tatties in!

This Creamy Summer Coleslaw would also work well here. Or how about taking the chicken off the bone, shredding or slicing it and popping it in this delicious flat bread with a bit of salad and a dollop of wild garlic hummus?

Alternatively, try it with a side of Aubergine, Tomato & Mozzarella Bake, soo good!

How to store and what can I do with roast chicken leftovers?

Roast chicken pieces can be stored 3-4 days in the fridge or frozen for up to 3 months. You can freeze roast chicken pieces as they are or take them off the bone and freeze the meat only. Defrost in the fridge overnight and reheat in the microwave or oven until warmed through or serve cold in salad, sandwiches, wraps.

You can take the meat off the bone and add to risottos, pastas, pies and casseroles!

This Roast Chicken Leftovers & Black Bean Enchiladas would be perfect for your leftover chicken. You could also add it to this 30-minute Vegetable Egg Fried Rice.

How to make Roast Chicken Traybake with Shallots & Wild Garlic Pesto – Step-By-Step

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5 from 3 votes

Roast Chicken Traybake with Shallots & Wild Garlic Pesto

Roast Chicken Traybake with Shallots & Wild Garlic Pesto is quick & easy to put together & pop in the oven! Perfect, low-effort dinner with bags of flavour! Add couple of tasty sides of your choice and dinner is served! Fantastic use for wild garlic or any pesto!

Course Chicken Dish, Main Course, Traybake

Cuisine American, British

Keyword Midweek Meal, One-pan, Pesto, Roast Chicken, Traybake, wild garlic

Prep Time 10 minutes

Cook Time 45 minutes

Min Marinating Time 1 hour

Total Time 50 minutes

Servings 4 servings

Calories 531kcal

Author Jo Allison

Ingredients

Metric - US Customary

• 1 kg Chicken Pieces (thighs & drumsticks) skin on, bone in (see notes)
• 125 ml jar of wild garlic pesto or any pesto you've got available
• 250 g shallots peeled & small ones left whole, large ones halved or quartered
• salt, pepper, olive oil

Instructions

• Put chicken pieces in a large bowl and cover them with pesto. Add a glug of olive oil to the mixture and massage it together with pesto all over the chicken pieces making sure they are well covered. 
• Let your chicken marinade for min 1 hr but the longer the better. If you can leave it in the fridge marinating for the whole day that would be perfect.
• Preheat the oven to 180C/350F/gas mark 4. Prepare the shallots by peeling them and halving or quartering the larger ones. Try to aim for equal size pieces. 
• Put chicken in the large baking tray together with shallots and bake in preheated oven for 45 minutes, turning the chicken over half way through. Serve with your choice of sides and enjoy! 

Notes

• Nutritional information is approximate and should be treated as a guideline only.
• Feel free to remove the skin from your chicken pieces prior to marinating them for a leaner option! 
• Feel free to substitute Wild Garlic Pesto with any pesto you've got available.
• Pesto Mayo - simple mixture of pesto & mayonnaise is a perfect little dip served on the side of the chicken. It goes ever so well with roast or sautéed potatoes.
• Roast chicken pieces can be stored 3-4 days in the fridge or frozen for up to 4 months.

Nutrition

Nutrition Facts

Roast Chicken Traybake with Shallots & Wild Garlic Pesto

Amount Per Serving (0 g)

Calories 531 Calories from Fat 333

% Daily Value*

Fat 37g57%

Saturated Fat 9g45%

Cholesterol 130mg43%

Sodium 418mg17%

Potassium 530mg15%

Carbohydrates 13g4%

Fiber 2g8%

Sugar 5g6%

Protein 34g68%

Vitamin A 870IU17%

Vitamin C 7.8mg9%

Calcium 92mg9%

Iron 2.5mg14%

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe?Tag me @Joskitchenlarder or use hashtag #joskitchenlarder!

Update Notes: This post was originally published on 9 May 2018 and updated in April 2019 with updated recipe card, layout and some useful info.

Some more recipe you might enjoy!

Wild Garlic Chicken Stew with Cheesy Dumplings

Mini Pork Meatloaves with Courgette

Braised Pork Chops with Leeks & Carrots

Oven Baked Pork Chops with Carrots & Cheese Crust

Wild Garlic Pesto Baked Salmon with Gnocchi

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