One-tray roast chicken with pesto stuffing and greens

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Put the shallots and leeks in a medium roasting tray and drizzle with oil. Season, then roast for 10 minutes.
2. Meanwhile, in a small bowl, mix the cream cheese and pesto with a little seasoning. Cut a slit along the side of each chicken breast, then spoon in the filling. Don’t worry if a bit comes out – it helps to make the sauce in the pan.
3. Remove the roasting tray from the oven, then add the wine and chicken. Roast for 15 minutes or until the chicken is nearly cooked.
4. Remove the tray from the oven and scatter the kale over and around the chicken. Add a squeeze of lemon and a drizzle of oil, then return to the oven for 5-8 minutes until the kale is crisp and the chicken is cooked. Set aside to rest for 5 minutes, then serve with the pan juices drizzled over, with new potatoes, if you like.