Roast Chicken and Creamy Pesto Sauce
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Roast Chicken and Creamy Pesto Sauce

Roast Chicken and Creamy Pesto Sauce

with kale and buttery potatoes

Succulent roast chicken breast is smothered in creamy pesto sauce, served alongside buttery potatoes and vitamin-rich kale in this nutritious recipe that's filled with flavour.

Protein Rich
Family Friendly
Total Time35 minutes
Cooking Time20 minutes


Serving amount

320 grams

Chicken Breast

600 grams


65 grams

Creme Fraiche

(Contains Milk)

80 grams


1 sachet(s)

Chicken Stock

(Contains Barley, Wheat)

30 grams

Green Pesto

1 unit(s)


Not included in your delivery

to taste


to taste


to taste


to taste


1 tbsp



Nutrition Values

Energy (kJ)2631 kJ
Energy (kcal)629 kcal
Fat25.6 g
of which saturates11.3 g
Carbohydrate60.2 g
of which sugars5.2 g
Dietary Fiber0.4 g
Protein43.6 g
Cholesterol0 mg
Salt2.2 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.


Baking Sheet with Baking Paper


Roast the Chicken
  • Preheat oven to 220°C/200°C fan/gas mark 7.
  • Lay the chicken onto a lined baking tray.
  • Drizzle with oil and season with salt and pepper.
  • When the oven is hot, roast on the top shelf until cooked through, 25-30 mins. IMPORTANT: Wash hands and equipment after handling raw chicken. Chicken is cooked when no longer pink in the middle.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.

Cook the Potatoes
  • Boil a large pot of salted water.
  • Chop the potatoes into 2cm chunks (peeling optional). 
  • Add the potatoes to the boiling water and cook until fork tender (take care not to overcook), 10-15 mins.
  • Add the kale for the final 3-4 mins of cooking time. Once cooked, drain in a colander and return to the pot, off the heat.
  • Meanwhile, peel and grate the garlic (or use a garlic press).

TIP: If you’re in a hurry you can boil the water in your kettle.

Make the Sauce
  • Place a pan over medium-high heat with a drizzle of oil.
  • Once hot, fry the garlic until fragrant, 1 min. Add 100ml water (double for 4p) along with the chicken stock
  • Stir together and bring to the boil, then simmer until slightly reduced, 2 mins.
  • Stir through the creme fraiche and pesto, then remove the pan from the heat.
  • Season the cooked kale and potatoes with salt and pepper. Add 1 tbsp butter (double for 4p) to the pot and stir to coat.
Finish and Serve
  • When everything is almost ready, reheat the sauce if needed. Add a splash of water if it's too thick.
  • Slice the chicken widthways and divide between plates.
  • Serve the buttery kale and potatoes alongside.
  • Spoon the creamy pesto sauce over the chicken to finish.