Tray Roast with Fresh Pesto

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INGREDIENTS 

1.8-2kg chicken

500g large new potatoes halved (I used Charlotte)

2 lemons

1 onion cut into disks

300g asparagus spears, woody ends trimmed

2-3 courgettes sliced

Olive oil, salt and pepper

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Fresh Pesto:

150g cashew nuts

50g basil leaves picked

70g grated Pecorino or Parmesan

4 tbsp extra virgin olive oil

Juice of a lemon

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Method:

1. Sit the chicken on the onions in a roasting tray. Halve one of the lemons and insert it into the cavity. Season with salt and pepper, drizzle with olive oil and roast for 1hr 50 at 200.

1. After one hour, add the potatoes to the tray. Toss them in the juices, season them and drizzle with a little more olive oil. Baste the chicken at the same time in the juices. Return the tray to the oven.

1. Whizz together the pesto ingredients.

1. 10 minutes before the end of the cooking time add the asparagus and courgettes to the tray. Squeeze over the juice of the other lemon and return to the oven.

1. When ready to serve, drizzle over the pesto or serve it on the side.