Ingredients
- 800g medium Vivaldi potatoes, peeled, quartered
- 80ml (1/3 cup) olive oil
- 8 chicken drumsticks
- 1 x 250g packet cherry truss tomatoes
- 100g (1/2 cup) pesto
Directions
- Step 1
Preheat oven to 180°C. Place the potato in a large saucepan of salted water. Bring to the boil over high heat. Reduce heat to medium and cook for 15 minutes or until almost tender. Drain and return to the pan.
- Step 2
Add 2 tablespoons of oil to the potato and toss to combine. Transfer to a large baking dish.
- Step 3
Add the chicken to the dish. Drizzle over 1 tablespoon of remaining oil. Season with salt and pepper. Bake for 30 minutes. Add the tomatoes. Bake for 15 minutes or until the chicken is golden.
- Step 4
Combine the dip and remaining oil in a small bowl. Divide the potato, chicken and tomatoes among serving plates. Drizzle over the dip mixture to serve.
Serving size: 4
Recipe courtesy of taste.com.au