The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Pesto Chicken with Hasselback Potatoes & Salad
This Mediterranean-inspired dish looks impressive but is a breeze to make. Smother free-range British chicken in basil pesto and bake. Serve up with a crisp side salad and hasselback-style golden potatoes, flavoured with herbs. Sprinkle with fresh-cut chives for that finishing touch.
Prep in 10
High protein
Low sat fat
Serving size
Ingredients
- 1 midi cucumber
- 2 British Free Range chicken breasts
- 4 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 1 handful of fresh chives
- 110g baby tomatoes
- 1 little gem lettuce
- 1 unwaxed lemon
- 2 tbsp green pesto (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
- 6 baby potatoes
Nutritional Information
Calories: 509
Protein: 49g
Carbs: 36g
Fat: 19g
Ingredients
- 1 British Free Range chicken breast
- 110g baby tomatoes (use half)
- 1 little gem lettuce (use half)
- 6 baby potatoes
- 0.5 cucumber (use half)
- 1 handful of fresh chives (use half)
- 4 tsp garlic, rosemary and thyme paste (use half) (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 2 tbsp green pesto (use half) (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
- 1 unwaxed lemon (use half)
Nutritional Information
Calories: 616
Protein: 51g
Carbs: 60g
Fat: 20g
Pesto Chicken with Hasselback Potatoes & Salad
This Mediterranean-inspired dish looks impressive but is a breeze to make. Smother free-range British chicken in basil pesto and bake. Serve up with a crisp side salad and hasselback-style golden potatoes, flavoured with herbs. Sprinkle with fresh-cut chives for that finishing touch.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 8. Prepare the hasselback potatoes; cut thin slices into each potato, being careful not to cut right down to the bottom.
- In a large bowl, mix the garlic, rosemary and thyme paste with the potatoes, 1/2 tbsp oil, a pinch of sea salt and black pepper. Transfer to a lined baking tray and bake for 25-30 mins, until soft and golden.
- Zest and quarter the lemon. In a mixing bowl, coat the chicken with the pesto, zest, a pinch of sea salt and black pepper. Add to the potato tray and bake for 20-25 mins, until cooked through.
- Make the salad; thinly slice the cucumber into half-moons. Finely chop the chives. Finely slice the lettuce. Halve the tomatoes. Add all to a large bowl with the juice from half the lemon and 1/2 tbsp oil. Toss to combine.
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear. Cook for longer if necessary.
- Serve the pesto chicken with the hasselback potatoes, salad and remaining lemon wedges.
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