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Crispy Skinned Chicken with Sundried Tomato Pesto and Potato Cauli Mash

Crispy skinned chicken breast with cauliflower and potato mash, sundried tomato pesto and almonds.
Servings 4
Ready in 40 mins



  • 800g potatoes, peeled & diced
  • ½ cauliflower, roughly chopped
  • 250g frozen peas
  • 2 Tbsp butter
  • ½ cup milk


  • 1 courgette, diced
  • 600g free range chicken breasts, skin-on
  • 1 drizzle of oil

To serve

  • 25 g sliced almonds
  • 100 g sundried tomato pesto


  • Before you start. Preheat oven to 220°C (or 200°C fan bake).
  • Prep & cook mash. Prep potatoes and cauliflower and cook in a large pot of salted water, with the lid on, for about 25 minutes, until tender. Add peas and cook for 2 minutes, until bright green and tender. Drain, return to pot with butter and milk and mash, until smooth. Season to taste with salt and pepper.
  • Prep chicken. Prep courgette. Pat chicken dry and season with salt and pepper.
  • Start chicken. Heat oil in a large fry-pan on medium-high heat. Cook chicken, skin side down, for about 3 minutes, until skin is golden and crispy. Turn and cook for about 2 minutes, until browned.
  • Cook chicken. Transfer chicken to a lined oven tray. Add courgette to tray, drizzle with oil and season with salt and pepper. Roast for 12-14 minutes (depending on thickness), or until chicken is cooked through and courgettes are tender. Rest.
  • Serve. Mash and chicken topped with almonds and sundried tomato pesto.


Nutritional Info

Energy 2676kJ
Protein 44.6g
Carbohydrate 32.8g
Fat 30.8g
Calories: 639kcal