Chicken & pesto pasta traybake

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Serves 4


  • 4 chicken legs, cut into thighs and drumsticks (8 pieces in all)
  • 400ml tin light coconut milk
  • 400ml water
  • 3 tablespoons pesto
  • Juice of 1 lemon
  • 1 chicken or vegetable stock cube, or 1 teaspoon of vegetable bouillon
  • Good grind of pepper
  • 250g macaroni pasta
  • Pinch of salt
  • Drizzle rapeseed oil


Prep time: 5 minutes
Cooking time: 1 hour
Total time: 1 hour 5 minutes

Chicken & pesto pasta traybake

If you are looking to quickly prepare something that you can pop in the oven and forget about, then this is the meal for you. Time-efficient, nourishing, comforting and delicious. All it needs is 5 minutes of your time to prepare and 3 minutes at the end so that you can boil up some peas. It’s become a weekly staple in our household, and I hope it will in yours too.


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.



To make it gluten-free, simply swap the pasta for gluten-free pasta. “

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