Barbecued chicken with pesto and hassleback potatoes

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How to make Barbecued chicken with pesto and hassleback potatoes

  • Yield : 4
  • Prep Time : 0:20
  • Cook Time : 1:00
  • Total Time : 1:20

Ingredients

  • 6 even-sized sebago or red rascal potatoes, peeled, halved
  • 2/3 cup olive oil
  • 1/4 cup fresh breadcrumbs (made from day old bread)
  • 1 tablespoon finely chopped fresh rosemary
  • 1/2 cup finely grated parmesan cheese
  • 1 1/2 cups fresh basil leaves
  • 2 tablespoons pine nuts
  • 2 garlic cloves, quartered
  • 300g green beans, trimmed
  • 1 Ingham Cooked Free Range Barbecue Chicken

Method

  • Step 1 Preheat oven to 200°C/180°C fan-forced. Place 1 potato, cut-side down, on a clean work surface and scrape the potato deeply with a fork. Place in a large baking dish. Repeat with remaining potatoes.
  • Step 2 Drizzle 2 tablespoons of oil over potatoes. Toss to coat. Bake for 40 minutes, turning once, or until almost tender. Combine breadcrumbs, rosemary and half the parmesan in a bowl. Turn potatoes so they are flat-side down in pan. Sprinkle with breadcrumb mixture. Bake for 15-20 minutes or until golden and tender.
  • Step 3 Meanwhile, process basil, nuts, garlic and remaining parmesan, scraping down sides occasionally, until almost smooth. With motor running, add remaining oil in a slow, steady stream until combined. Season with sea salt and pepper.
  • Step 4 Cook beans in a saucepan of boiling water for 1-2 minutes or until just tender. Drain.
  • Step 5 Cut chicken in 4 portions. Reduce oven temperature to 180°C/160°C fan-forced. Reheat chicken in the oven for 10 to 15 minutes. Place on serving plates with potatoes and beans. Serve chicken topped with pesto.

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