Roasted chicken with sun-dried tomato pesto

Roast Chicken

Roast ChickenThis simple homemade sun-dried tomato pesto has a fantastic flavour that blends beautifully with the roasted chicken breast. Serve with a green side salad and crusty bread.




Serves: 4


  • 4 skinless, boneless chicken breasts, about 800 g/1 lb 12 oz in total
  • 1 teaspoon olive oil
  • Green salad and crusty bread, to serve
  • 125 g/4. oz sun-dried tomatoes in oil (drained weight), chopped
  • 2 garlic cloves, crushed
  • 6 teaspoon pine kernels, lightly toasted
  • 150 ml/5 fl oz extra virgin olive oil


  • For the red pesto, put the sun-dried tomatoes, garlic, 4 tablespoons of the pine kernels and the oil into a food processor and blend to a coarse paste
  • Preheat the oven to 200°C/400°F/Gas Mark 6. Arrange the chicken in a large, ovenproof dish or roasting tin
  • Brush each breast with the oil, then place 1 tablespoon of red pesto over each breast
  • Using the back of a spoon, spread the pesto so that it covers the top of each breast. (This pesto recipe makes more than just the 4 tablespoons used here. Store the extra pesto in an airtight container in the refrigerator for up to 1 week)
  • Roast the chicken in the preheated oven for 30 minutes, or until tender and the juices run clear when a skewer is inserted into the thickest part of the meat
  • Sprinkle with the remaining pine kernels and serve with a green side salad and crusty bread.

This recipe is taken from Love Food Classics UK which you can access for free as a PDF or via the iBook store.