Roasted Chicken with Pesto Rosso

Cook Time 45 minutes

Servings 4


4 chicken marylands

¾ cup extra virgin olive oil

10 sundried tomatoes

½ long red chilli

1 clove garlic

1 small sprig of rosemary, leaves picked

¼ cup blanched almonds

1½ tsp white balsamic vinegar

Salt & pepper


Place sundried tomatoes into a bowl and cover with warm water. Soak for 15 minutes to soften then squeeze out excess water.

Preheat the oven to 180°C.

Arrange chicken in a baking dish and drizzle over 1 tsp of the oil and season generously with salt and pepper. Massage onto all sides of the chicken. Then roast in the oven for 35-40 minutes or until the skin is a deep golden colour and meat is cooked through. Remove and rest.

In a small food processor, add oil and remaining ingredients. Blend until smooth.

Serve chicken with a simple salad and a generous dollop of tomato pesto.


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