Summer chicken tray bake

Method

1. Heat the oven to 220°C/ 200°C fan/gas 7. Halve the new potatoes and peel the garlic cloves. Put the chicken thighs in a large roasting tin, then arrange the potatoes and garlic around them. Drizzle over the olive oil and season with salt and pepper, then roast for 40-45 minutes.
2. Meanwhile, slice the courgettes. When the chicken has been in the oven for 20 minutes, add the courgettes to the roasting tin.
3. For the final 10 minutes of the cooking time, add the tomatoes to the tin.
4. When the chicken is golden and cooked through, dollop over the pesto and serve.