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Roast Chicken with Wild Garlic Pesto & Shallots
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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


  • 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


  • 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! 


  • 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.


Serving: 0g | Calories: 531kcal | Carbohydrates: 13g | Protein: 34g | Fat: 37g | Saturated Fat: 9g | Cholesterol: 130mg | Sodium: 418mg | Potassium: 530mg | Fiber: 2g | Sugar: 5g | Vitamin A: 870IU | Vitamin C: 7.8mg | Calcium: 92mg | Iron: 2.5mg