Wild Garlic Pesto Chicken Traybake

With wild garlic in season right now, it’s the perfect time to give foraging a go. There’s something so rewarding about heading out, gathering it yourself, and bringing that vibrant, garlicky freshness straight into your kitchen. This chicken and potato traybake is the perfect fuss free dinner. Everything roasts together in one pan; golden, tender potatoes, juicy chicken, and crisp edges that soak up all the flavour. It’s then finished with a bright wild garlic pesto that adds a fresh, punchy contrast to the richness of the traybake.

Blended into the pesto is our beef organ powder, adding a powerful boost of nutrients while remaining completely undetectable in taste. It’s a nourishing, seasonal meal that celebrates real food, simple cooking, and the joy of using ingredients at their very best, especially when they’ve been foraged by hand.

 

Serves 2-3 people 

Ingredients: 

• 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 

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. 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. 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. Serve the chicken and potatoes with a generous drizzle of the wild garlic pesto. 
5. The pesto will last in the fridge for 2-3 days.