Roasted chicken with kale and almond pesto
one x one kilo and 600 grams chicken
four cloves garlic, crushed
half a cup dry sherry or white wine
two tablespoons olive oil, plus extra, for drizzling
eight sprigs oregano
sea salt and cracked black pepper
Kale and Almond Pesto
fifty five grams blanched almonds
two long red chillies
three cloves garlic, unpeeled
hundred and fifty grams kale leaves, stems removed and blanched
one cup flat-leaf parsley leaves
two tablespoons oregano leaves
one tablespoon lemon juice
half a cup olive oil, plus extra, for drizzling
twenty grams finely grated manchego or parmesan
one// Preheat oven to two hundred degrees. Place the chicken, garlic, sherry/wine, oil, oregano, salt and pepper in a bowl and toss to coat. Place in the fridge for one hour to marinate.
two// To make the kale and almond pesto, place the almonds, chillies and garlic on a small baking tray and drizzle with oil. Roast for eight-ten minutes or until almonds are golden brown. Squeeze the garlic from their skins and deseed the chillies.
three// Place the almonds, chillies and garlic in a food processor with the kale, parsley, oregano, lemon juice, salt and pepper and one quarter cup olive oil and process until roughly chopped. Stir through the remaining oil and cheese and set aside.
four// Secure the chicken legs with kitchen string and place on a lightly greased baking tray. Drizzle with extra olive oil and sprinkle with salt and pepper. Roast for one hour and five minutes or until golden and cooked through. Allow to rest for ten minutes. Spoon over the kale and almond pesto to serve.