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Barbecued chicken with pesto and hassleback potatoes
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Elevate your dinner with stylish Hasselback potatoes.
Ingredients:
  • 6 even-sized sebago or red rascal potatoes, peeled, halved
  • 150.15 gm olive oil
  • 62.50 ml fresh breadcrumbs (made from day old bread)
  • 20.00 ml finely chopped fresh rosemary
  • 125.00 ml finely grated parmesan cheese
  • 375.00 ml fresh basil leaves
  • 40.00 ml pine nuts
  • 2 garlic cloves, quartered
  • 300g green beans, trimmed
  • 1 Ingham Cooked Free Range Barbecue Chicken
Instructions:
  • Preheat the oven to 200°C/180°C fan-forced. With the cut side down, deeply scrape 1 potato with a fork on a clean surface. Transfer to a large baking dish. Repeat with the rest of the potatoes.
  • Drizzle 2 tablespoons of oil over the potatoes and mix well to ensure they are evenly coated. Bake for 40 minutes, flipping them halfway through, until they are almost tender. In a bowl, mix breadcrumbs, rosemary, and half the parmesan cheese. Place the potatoes flat-side down in the pan and sprinkle with the breadcrumb mixture. Bake for an additional 15-20 minutes until they are golden brown and fully tender.
  • Process basil, nuts, garlic, and remaining parmesan until almost smooth, scraping down sides occasionally. With the motor running, slowly add remaining oil until combined. Season with sea salt and pepper.
  • Blanch beans in boiling water for 1-2 minutes until tender. Drain well.
  • Cut the chicken into quarters. Lower the oven temperature to 180°C/160°C fan-forced. Reheat the chicken in the oven for 10-15 minutes. Plate the chicken with potatoes and beans and top with pesto before serving.

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