Prep time: 5 minutes
Cooking time: 1 hour
Total time: 1 hour 5 minutes
Preheat the oven to 180/350/gas 4.
Place the macaroni in a deep roasting tin. In a jug, mix the coconut milk, water, pesto, lemon juice, vegetable stock and pepper. Pour over the pasta and stir.
Place the chicken legs on top with the thighs on the outside of the tray and the drumsticks in the middle. This will allow the chicken to cook evenly.
Drizzle over the rapeseed oil and sprinkle with salt and pepper.
Cook uncovered for 55 minutes to 1 hour. Remove from the oven and leave it to rest for 3 minutes.
Serve with boiled peas or a lovely green salad.
DOWNLOAD OR PRINT RECIPE HERE.
To make it gluten-free, simply swap the pasta for gluten-free pasta. “