Red pesto chicken & potato traybake

Preheat the oven to 190ºC, gas mark 5. Halve any large new potatoes, so they are all a similar size, then put in a pan of cold salted water. Bring to the boil, then reduce the heat to medium and simmer for 12-15 minutes. Drain and steam dry in the colander for a few minutes. Transfer to a large roasting tin and crush lightly with a fork, so they fl atten a little. Arrange the chicken thighs on top, skin-side up, scatter around the garlic and drizzle over the oil; season. Roast for 50-55 minutes, until everything is golden and crisp, the chicken is cooked through with no pink meat remaining and the juices run clear.

Meanwhile, in a mini food processor, whizz the almonds, sundried tomatoes, cheese, peppers, chilli flakes, basil stalks and ½ of the basil leaves. Add the sundried tomato oil and red wine vinegar, then whizz to a coarse paste (it will keep in the fridge for up to 5 days). When the chicken and potatoes are ready, spoon over the pesto, then scatter over the remaining basil leaves and serve straight away, squeezing the garlic from the skins as you eat.