Chicken with Kale and Pistachio Pesto — 5 Servings of Vegetables in One Dish

• olive oil↗
• butternut squash↗500 г g

  peeled and sliced thinly (optional: keep seeds and toast them separately to sprinkle over the finished dish)

• shallot↗200 г g

  peeled and halved

• leek↗300 г g

  use young leeks or cut large stalks into long pieces and halve them

• carrot↗300 г g

  use young carrots or cut them into long batons

• fennel↗400 г g

  sliced into long strips

• head of garlic↗1

  cut in half lengthwise

• chicken thighs3-4 великі або 6-8 маленькі

  (depending on serving 3 or 4 people), skin dried

• chopped kale200 г g

  removed woody stems

• clove of garlic↗1

  minced

• pistachio kernels↗2 ст. л. tbsp
• grated parmesan2 ст. л. tbsp
• lemon↗½

  juiced

• olive oil↗60 мл ml

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C (180 °C with convection, gas 6).

2. 2

   In a large bowl combine the prepared vegetables (except garlic) with 1 tbsp olive oil, toss by hand until the oil evenly coats the ingredients. If needed lightly oil the tray to prevent sticking.

3. 3

   Spread the vegetables on a baking sheet in a single layer, place the halved garlic heads and chicken thighs skin‑side up. Season to taste (salt, pepper, favourite spices) and roast for 40 min. If the skin remains pale, raise the temperature or switch the oven to grill and roast another 5‑10 min until a golden crust appears.

4. 4

   While the vegetables roast, make the pesto. In a blender puree the kale, garlic clove and pistachio kernels until smooth. Add the grated parmesan, juice of half a lemon and 60 ml olive oil, blend to a creamy consistency. If necessary thin the sauce with a few drops of water. Transfer leftovers to a glass jar and keep in the fridge for up to three days.

5. 5

   Serve the roasted chicken with the vegetables, drizzled with the pesto.