Pesto-Filled Mini Chicken Roast with Sweet Potato Salad - Recipe

Pesto-Filled Mini Chicken Roast with Sweet Potato Salad 

Golden pesto-filled chicken, roasted to juicy perfection, served over sweet potato salad with crunchy hazelnuts and pops of currants. It’s hearty, herby, and just a little bit fancy. 

We use Peter Bouchier pesto filled Mini Chicken Roast in this recipe and pick it up from Leaf. Peter Bouchier is one of Melbourne’s finest butchers since 1983. With stores in Toorak and Malvern, they also supply hundreds of premium retailers across VIC and NSW. Peter Bouchier offers home delivery, making it easy to get top-quality meat straight to your door. Their range is extensive, from smallgoods and sauces to ready meals and curated meat packs. There’s something for everyone. With a strong focus on animal welfare and sustainability, Peter Bouchier is known for delivering consistently high-quality products you can trust. 

Ingredients (Serves 2) 

To Finish 

Method 

1. Preheat oven 
Preheat oven to 180°C. 

2. Sear the chicken 
Heat olive oil in a pan over medium heat. 

Add mini chicken roasts and sear for ~4–5 minutes until the skin is golden on all sides 

3. Roast the chicken 
Transfer chicken to the oven and cook for 20–25 minutes, or until cooked through and tender. 

Remove and rest for 5 minutes before slicing. 

To Serve 

Plate the Foxes Den Sweet Potato Salad. 
Sprinkle over the hazelnuts and currants included in the pack. 

Slice the chicken and place alongside or on top of the salad. 

Finish with: