Mary Berry’s Pesto Lemon Chicken is made with poussins, orange juice, garlic, olive oil, soy sauce, sage, thyme, fresh root ginger, honey, and cornflour. This delicious Pesto Lemon Chicken recipe creates a tasty dinner that takes about 45 minutes to prepare and can serve up to 6 people.
This Pesto Lemon Chicken Recipe Is Absolute Favourites Cookbook by Mary Berry
Mary Berry Pesto Lemon Chicken Ingredients
Pousins
- 3 × 450g (1lb) poussins
- 1 tbsp runny honey (15ml)
- 1 rounded tbsp cornflour (cornstarch) (15g)
- Salt and freshly ground black pepper to taste
For the Marinade:
- 600ml (1 pint) orange juice
- 3 large garlic cloves, crushed
- 2 tbsp olive oil (30ml)
- 4 tbsp soy sauce (60ml)
- 1 tbsp chopped sage (15g), plus extra leaves to garnish
- 2 tsp thyme leaves (10ml)
- 1 tbsp coarsely grated fresh root ginger (15g)
How To Make Mary Berry Pesto Lemon Chicken
- Prepare the poussins: First, cut the backbone out of each poussin. Place the birds breast side down on a chopping board, and using sharp kitchen scissors, cut along either side of the backbone to remove it completely. Turn the poussins over and flatten them by pressing down on the breast bone.
- Marinate the poussins: Combine all the marinade ingredients in a large resealable freezer bag. Add the flattened poussins to the bag, seal it, and refrigerate for about 24 hours to let the flavors develop.
- Preheat the oven: When ready to cook, preheat your oven to 200°C (180°C fan)/Gas 6 (400°F).
- Prepare for roasting: Remove the poussins from the marinade, saving the marinade for later use. Arrange the poussins breast side up in a large roasting tin and drizzle with the runny honey.
- First roasting: Place the poussins in the preheated oven and roast for 20 minutes.
- Prepare the sauce: Mix the cornflour (cornstarch) with the reserved marinade until smooth. After the initial 20 minutes of roasting, pour the marinade mixture over the poussins.
- Final roasting: Return the tin to the oven and continue roasting for an additional 15 minutes, allowing the sauce to thicken and the poussins to cook through.
- Serve: Once cooked, remove the poussins from the oven and cut each one in half along the breast bone. Strain the juices from the roasting tin to make a flavorful sauce, seasoning with salt and pepper as needed. Serve each person half a poussin, spoon some of the sauce over the top, and garnish with extra sage leaves. Enjoy!
Recipe Tips
- Marinate for Best Flavor: Marinate the poussins for a full 24 hours to soak up all the flavors.
- Use Fresh Ingredients: Fresh ginger, garlic, and herbs taste better, so avoid dried or packaged ones.
- Flatten the Poussins Well: Press down firmly on the breast bone to ensure even cooking.
- Watch the Sauce: Stir the sauce during the final roasting to prevent burning and help it thicken.
- Let It Rest: After roasting, let the poussins rest for a few minutes to keep them juicy.
What To Serve With Pesto Lemon Chicken?
This flavorful Pesto Lemon Chicken pairs well with roasted vegetables, garlic mashed potatoes, a fresh green salad, or buttered asparagus. It also can be served alongside couscous, quinoa, steamed broccoli, or lemon rice for a delicious dinner.
How To Store Leftovers Pesto Lemon Chicken?
- Refrigerate: Cool the leftover Pesto Lemon Chicken to room temperature first. Then, put it in an airtight container and refrigerate it. It stays good for up to 3 days.
- Freeze: Cool leftover pesto lemon chickencompletely before freezing. Store it in a freezer-safe container or bag for up to 3 months. Thaw in the fridge overnight before reheating.
How To Reheat Leftovers Pesto Lemon Chicken?
- In The Oven: Preheat the oven to 180°C (350°F). Put leftovers Pesto Lemon Chicken in an oven-safe dish, cover with foil, and heat for 15-20 minutes until hot.
- In The Microwave: Place the leftovers Pesto Lemon Chicken on a microwave-safe plate. Cover it and heat on medium power for 2-3 minutes, checking halfway.
- On The Stove: Heat a pan over medium heat. Add leftovers Pesto Lemon Chicken , cover, and reheat for 5-7 minutes, turning occasionally until hot.
Mary Berry Pesto Lemon Chicken Nutrition Fact
Serving Size: 1 of 6 servings
- Calories: 382
- Total Fat: 24g
- Saturated Fat: 4g
- Sodium: 0.6g
- Total Carbohydrate: 12g
- Dietary Fiber: 6g
- Sugars: 10g
- Protein: 27g
More Mary Berry Recipe:
- Mary Berry Sage And Onion Stuffing Balls
- Mary Berry Pork Stroganoff
- Mary Berry Meatballs in Tomato And Basil Sauce
- Mary Berry Sticky Chicken
- Mary Berry Chicken and Asparagus Fricassee
Mary Berry Pesto Lemon Chicken
Description
Mary Berry’s Pesto Lemon Chicken is made with poussins, orange juice, garlic, olive oil, soy sauce, sage, thyme, fresh root ginger, honey, and cornflour. This delicious Pesto Lemon Chicken recipe creates a tasty dinner that takes about 45 minutes to prepare and can serve up to 6 people.
Ingredients
Poussins:
For the Marinade:
Instructions
- Prepare the poussins: First, cut the backbone out of each poussin. Place the birds breast side down on a chopping board, and using sharp kitchen scissors, cut along either side of the backbone to remove it completely. Turn the poussins over and flatten them by pressing down on the breast bone.
- Marinate the poussins: Combine all the marinade ingredients in a large resealable freezer bag. Add the flattened poussins to the bag, seal it, and refrigerate for about 24 hours to let the flavors develop.
- Preheat the oven: When ready to cook, preheat your oven to 200°C (180°C fan)/Gas 6 (400°F).
- Prepare for roasting: Remove the poussins from the marinade, saving the marinade for later use. Arrange the poussins breast side up in a large roasting tin and drizzle with the runny honey.
- First roasting: Place the poussins in the preheated oven and roast for 20 minutes.
- Prepare the sauce: Mix the cornflour (cornstarch) with the reserved marinade until smooth. After the initial 20 minutes of roasting, pour the marinade mixture over the poussins.
- Final roasting: Return the tin to the oven and continue roasting for an additional 15 minutes, allowing the sauce to thicken and the poussins to cook through.
- Serve: Once cooked, remove the poussins from the oven and cut each one in half along the breast bone. Strain the juices from the roasting tin to make a flavorful sauce, seasoning with salt and pepper as needed. Serve each person half a poussin, spoon some of the sauce over the top, and garnish with extra sage leaves. Enjoy!
Notes
- Marinate for Best Flavor: Marinate the poussins for a full 24 hours to soak up all the flavors.
- Use Fresh Ingredients: Fresh ginger, garlic, and herbs taste better, so avoid dried or packaged ones.
- Flatten the Poussins Well: Press down firmly on the breast bone to ensure even cooking.
- Watch the Sauce: Stir the sauce during the final roasting to prevent burning and help it thicken.
- Let It Rest: After roasting, let the poussins rest for a few minutes to keep them juicy.
Mary Berry Pesto Lemon Chicken