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Italian Flavoured Chicken and Jacket Potatoes



My niece is the biggest fan of Italian food and she enjoys a range of pasta dishes, Italian salads and pizza. I’ve enjoyed cooking them for her. Being that it was mid week and needed something quick, I made Italian seasoned chicken with pesto sauce.

The chicken was seasoned with butter, oregano, garlic and basil. Then it was roasted in the oven on a pyrex dish.

It turned out really delicious and the family including my niece really enjoyed it. I cannot wait to cook Tuscany chicken or prawns for my niece.

Prep: 15 mins
Cooking time: 1 hour and 30 mins
Serves: 6

-6 Jacket Potatoes

-1 pack of large chicken leg and thighs

Pesto Sauce

-1 Tbsp Chopped Garlic Granules

-1 Tsp of Pesto Sauce

-1 knob of butter

-1 Tsp Parsley

-1 Tsp oregano

-1 Tsp Basil

-1 Tsp tarragon

-1 Tsp corn flour

-1 Tbsp milk

Chicken Marinade

-1 Tbsp Chopped Garlic paste

-1 Tbsp of butter

-1 Tsp Parsley

-1 Tsp Coriander

-1 Tsp Tarragon

-1 Tsp Oregano

-1 Tsp Basil


1. Wash the chicken legs and thighs.

2. Create the Italian chicken marinade and season the chicken legs and thighs.

3. Add the chicken leg and thighs into the Italian marinade and season them.

4. Place the chicken legs and thighs onto a large Pyrex dish.

5. Cook the chicken legs and thighs at 200-250 degrees Celsius for 50 minutes in the oven .

6. Wash Jacket potatoes

7. Pierce Jacket Potatoes and place in microwave for 13 minutes. Cover with a plastic lid.

8. Place jacket potatoes in the oven to brown.

9. Uncover the Pyrex dish of chicken legs and thighs.

10. Add butter to a saucepan with garlic granules, pesto mix, parsley, oregano, basil, tarragon, corn flour and milk.

11. Stir until sauce thickens.

12. Serve food on a plate and garnish with .



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