Pesto chicken traybake

Ingredients

• 1 red onion
• 1 lemon
• 4 chicken thighs or drumsticks, skin on and bone in
• 300g new potatoes
• 1 tbsp olive oil
• 15g fresh basil
• 250g cherry tomatoes, ripe mixed-colour
• ½ tsp extra-virgin olive oil
• 2 tbsp sundried tomato pesto
• 30g rocket

Method

1. Preheat the oven to gas 6, 200°C, fan 180°C. Peel and quarter the onion and cut into wedges, then put in a 28 x 37cm roasting dish. Add a few gratings of lemon zest and squeeze in half the juice. Add the chicken thighs and potatoes, cutting any larger potatoes in half. Drizzle everything with the olive oil and a small pinch of sea salt and black pepper, then mix everything together, shaking the dish into an even layer. Put in the oven for 1 hr.
2. Meanwhile, pick the basil leaves and halve the cherry tomatoes – chuck them into the dish for the final 10 mins until the chicken is cooked through and the skin is golden and crisp.
3. Squeeze the remaining ½ lemon into a bowl, stir in the extra-virgin olive oil and season with a pinch of sea salt and black pepper.
4. Remove the dish from the oven and dot over the pesto. Toss the rocket in the lemon dressing and serve alongside.