Chicken, Cauliflower and Pesto Bake

Ingredients

8 oyster (chicken) thighs
250 ml double cream
Juice of 1/2 lemon
2 tbsp fresh pesto
2 tbsp olive oil
1 large cauliflower*, divided into small florets
1 bunch of scallions, chopped
10 cherry tomatoes
200g grated cheddar
Salt & pepper

Method

1. Preheat oven to 200°C
2. Mix double cream, pesto and lemon juice together. Add salt & pepper
3. Season the chicken thighs and fry in olive oil for approximately 15 minutes
4. Place thighs in a large baking dish
5. Pour in cream mixture
6. Add scallions, cherry tomatoes and cauliflower (as picture above)
7. Sprinkle the cheese over the top
8. Bake in the oven for approximately 40 minutes

*I have also used baby spinach in this dish instead of cauliflower.