Roast chicken legs with tasty walnut and parsley pesto makes a delicious meal for the whole family
- 4 chicken legs
- 1 tablespoon extra virgin olive oil
- Bag of salad leaves
- 4 slices of crusty bread
- For the pesto:
- 60g (2oz) walnut pieces
- 1 clove garlic, peeled and chopped
- 1 spring onion, trimmed
- and roughly chopped
- 60g (2oz) roughly chopped flat-leaf parsley
- 1 teaspoon Dijon mustard
- 5 tablespoons extra virgin olive oil
- Salt and freshly ground
- black pepper
Set the oven to Gas Mark 6 or 200°C to start this chicken leg recipe.
Heat a griddle pan. Brush the chicken legs with 1 tablespoon oil. Press them, skin-side down, on to the hot griddle and cook for 5 minutes until marked. Remove from the griddle and put in a roasting tin. Bake for 25-30 minutes until cooked through.
To make the pesto: Heat a small pan, add the walnuts and cook over a medium heat until they’re lightly toasted. Cool in a bowl, then put into a small food processor with the garlic and spring onion and whizz for a few seconds. Add the parsley, Dijon mustard and oil with 2 tablespoons water. Whizz again to make a dressing and season. Cover and chill.
To serve: Line 4 bowls with the salad leaves, add the hot chicken with a piece of bread and drizzle the pesto over the chicken and salad leaves.
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The pesto can be made in advance, and any left over kept for another meal. It will stay fresh in the fridge for up to 2 days.