Wild Garlic Pesto Chicken Traybake

• 500g baby/new potatoes - cut in half
• A knob of raw butter - melted
• A generous drizzle of extra virgin olive oil
• 2 tbsp dried oregano
• 4 organic chicken legs/thighs
• 1 organic and unwaxed lemon - cut into 4 quarters
• Salt and pepper to taste
• For the pesto
• A bunch of fresh wild garlic leaves (about 150g)
• 80g grated parmesan cheese
• The juice of 1/2 lemon
• 150ml extra virgin olive oil
• Salt to taste

Method

1. 1

   Add the potatoes to a large baking tray and drizzle over the melted butter, extra virgin olive oil, oregano, salt and pepper. Add in the chicken and lemon wedges. Using your hands toss everything and try to rub as much as possible of the seasonings into the chicken meat.

2. 2

   Roast in the oven for 40 minutes. Make sure to baste with the pan juices halfway through cooking. After 40 minutes check that the potatoes are soft and the chicken is cooked through then return to the oven for the final 10 minutes to crisp up the chicken skin.

3. 3

   While the chicken is cooking make the pesto. Add all the ingredients into a food processor and blitz until you have a fairly creamy consistency.

4. 4

   Serve the chicken and potatoes with a generous drizzle of the wild garlic pesto.

5. 5

   The pesto will last in the fridge for 2-3 days.