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.
Top tip for making Chicken with parsley pesto
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.