THE MENU
MONDAY: Pesto chicken and garlic roasties
TUESDAY: Cheat’s fishcakes
WEDNESDAY: Creamy chicken baked gnocchi
THURSDAY: Quick chilli with salsa rice
FRIDAY: Special fried rice
SATURDAY: Speedy lasagne
SUNDAY: Pot roast beef
Monday
Pesto chicken and garlic roasties
SERVES 4
Throw everything in one tray for an easy week-night roast.
YOU WILL NEED
750g baby new potatoes, scrubbed (see tip on cooking extra, below right)
2 courgettes, sliced
1 red pepper, deseeded and cut into 8
2 garlic cloves, crushed
150ml chicken stock
2tbsp olive oil
4tsp pesto
4 chicken legs (see tip, right)
2tsp chicken seasoning
Few sprigs of rosemary
HOW TO DO IT
1 Heat the oven to 180C Fan/Gas 6. Put the new potatoes, courgettes, pepper and garlic in a large roasting tin and season with some salt. Pour in the stock and drizzle over 1tbsp of the oil.
2 Spread the pesto between the chicken flesh and skin, and arrange on top of the vegetables.
Sprinkle over the seasoning and rosemary and drizzle with
