Herb Roasted Chicken with Red Pesto

(serves 4 - ½ hour)

4 x free range chicken breasts

Sprigs of rosemary, thyme, sage

Clove of garlic

100g roquette

150g sundried tomatoes

400g cooked kipfler (or chats) potatoes

2 avocados

2 large red capsicums

50g pinenuts

30g shaved parmesan

1 lemon

Extra virgin olive oil

1)      Whilst heating oven to 200c, marinate chicken and potatoes in crushed garlic and torn herbs, sprinkle of sea salt and cracked black pepper. 

2)      Roast capsicums in hot oven (200c ) until skins are blackened.  Cool down and remove skin and seeds.  Blend in food processor with pinenuts, parmesan, half a squeezed lemon, and a splash of olive oil.  Season to taste.

3)      Remove chicken from marinade and lay on a foiled baking tray, roast off potatoes in hot oven for 15 minutes. Then add chicken for another 15 minutes or until cooked.

4)      Toss potatoes in a bowl with sliced sundried tomatoes, avocado and roquette and dress with the rest of the lemon.

5)      Slice chicken and lay it upon the salad then drissle with red pesto.