Tomato, bean and chicken tray bake with mint pesto
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.smh.com.au.
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
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