Tomato, bean and chicken tray bake with mint pesto

Name: Tomato, bean and chicken tray bake with mint pesto
Cook time: 1 h
Yield: 4
Cuisine: Mediterranean
Ingredients: 400g cherry tomatoes, halved; ½ tsp chilli flakes; 2 garlic cloves, crushed; 250ml (1 cup) dry white wine; 4 tbsp extra virgin olive oil; 1.2kg whole chicken, at room temperature; 400g can butter beans, rinsed and drained; ½ cup mint leaves, plus extra to serve; ½ cup tarragon leaves, plus extra to serve; ¼ cup pistachios; ¼ cup finely grated pecorino, plus extra to serve; 2 tbsp lemon juice

Jessica Brook

January 15, 2024

Tomato, bean and chicken tray bake with mint pesto. James Moffatt

easyTime:30 mins - 1 hourServes:4

Take the comforting flavours of roast chicken in a wine-infused tomato sauce, then dial it up with a vibrant minty pesto served at the table.

Ingredients

400g cherry tomatoes, halved
½ tsp chilli flakes
2 garlic cloves, crushed
250ml (1 cup) dry white wine
4 tbsp extra virgin olive oil
1.2kg whole chicken, at room temperature
400g can butter beans, rinsed and drained
½ cup mint leaves, plus extra to serve
½ cup tarragon leaves, plus extra to serve
¼ cup pistachios
¼ cup finely grated pecorino, plus extra to serve
2 tbsp lemon juice

Method

Step 1
Preheat the oven to 220C fan-forced (240C conventional). Combine the tomatoes, chilli flakes, garlic and wine in a deep roasting tray. Season with salt and pepper and toss to combine.
Step 2
Using a small, sharp knife, cut 6 slashes into the top of the chicken. Rub the chicken with 1 tablespoon of the oil, and season with salt and pepper. Place the chicken on top of the tomatoes, pop in the oven and roast for 20 minutes, then add the butter beans, and toss them to coat in the tomatoey juices. Cook for a further 10-20 minutes, or until the chicken skin is golden.
Step 3
Meanwhile, combine the mint, tarragon, pistachio, pecorino and the remaining oil in a small food processor and blend to a rough paste. Add the lemon juice and season to taste.
Step 4
Serve the chicken at the table, daubed with pesto and a scattering of pecorino.