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Chicken with Pesto-Roasted Summer Veggies

One of our grandmothers, she being of hearty Scottish stock, always said, “There is no such thing as bad weather, just bad clothing choices.” In that spirit, we offer you the perfect dinner choice for a rainy summer day: seasonal flavors that will shine through any inclemency Mother Nature may throw your way. The simple dish is composed of chicken, new potatoes, and fresh zucchini (or courgettes, as they are known in the UK), all tossed with fragrant basil pesto and simply roasted. The result is satisfying and healthy with a minimal amount of fuss. Granny would approve!

Chicken with Pesto-Roasted Summer Veggies

1 lb. new potatoes
3 tbs. olive oil
3 tbs. basil pesto
4 chicken legs
3-4 courgettes (zucchini)

Heat the oven to 375°F. Thickly slice the potatoes then tip then into a roasting tin with 2 tbs. each of the olive oil and pesto. Toss them around until nicely coated, then put the chicken on top. Season the chicken with salt and pepper. Roast for 30 minutes.

Slice the courgettes and mix with the remaining olive oil and pesto. Add to the roasting tin, mixing with the potatoes around and under the chicken. Return to the oven for a further 20-25 minutes until the vegetables are tender and the chicken cooked.

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