Pesto & Yoghurt Baked Chicken

If you're after a sure winner with everyone, this is the dish for you. It's so simple to make and prepare and everyone just loves it!

In the cooler months, I use this recipe to bake chicken pieces that are so deliciously tasty and tender, it will knock your socks off! You can also use this recipe to give your barbeque chicken some pizazz. The crunchy bits that stick to the hot plate are the best. You watch them all flock to the chef!

This chicken is perfect with some crunchy roasted potatoes or kumara and a simple green salad. It also makes the most wonderful leftovers as the flavours develop more so it tastes even better the next day. I used the leftovers to create this very simple but uber delicious Chicken and Kumara Salad.

I've used a combination of both chicken thighs and drumsticks here but normally I would only use thighs. I also had a few cherry tomatoes that needed using up, so I popped those in towards the end of cooking.

I hope this becomes as much of a favourite in your household as it is in ours!

Pesto & Yoghurt Baked Chicken

Serves 4

· 8 chicken thighs (skin on or off)

· 1/2 cup basil pesto

· 1/2 cup of thick unsweetened natural yoghurt

· Iodised coarse sea salt

· Freshly ground black pepper

· Fresh basil leaves

In a large flat dish or bowl place the chicken, basil pesto, yoghurt, salt, pepper and a handful of freshly torn basil leaves.
Using your hands, make sure every inch of chicken is covered with the pesto-yoghurt mixture.
Cover with cling film and leave to marinate for at least 1 hour.
Pre-heat the oven to about 180°C.
Before you want to cook the chicken, take it out of the fridge to come to room temperature.
Place the chicken in a flat oven-proof dish so that each piece is lying flat. Bake for 30 -40 minutes or until the chicken is cooked and you have a crunchy like coating.
Serve with a few more freshly torn basil leaves scattered over the top, some roasted potatoes and lovely green salad dressed with some extra virgin olive oil.