Preheat the oven to 180˚C.
In a roasting tray, place a layer of tin foil and lay the halved bulb of garlic and season well with salt and pepper. Cover with foil , and place in the oven.
Roast in the oven for 35-40 minute. Remove from the oven and set aside to cool.
In the meantime, prepare the potatoes, in a saucepan, place the baby potatoes and cover with water and season with some salt. Bring to the boil and simmer for 25-30 minutes.
Once cooked remove from the heat. Drain, and cut in halves. Set aside.
Preheat a large sauté pan over medium heat, drizzle oil and add the butterflied chicken filets. Sear for 2 minutes without moving to allow the chicken to colour on one side.
Remove the chicken from the pan and add the courgette, pepper, shallots. Sauté for 2-4 minutes or so further.
Then spoon over the pesto, add the white wine, and stock.
Squeeze out the roasted garlic into the sauce and stir to combine all the ingredients.
Add the chicken back into the sauce and simmer for a further 2-3 minutes or until the chicken is fully cooked and the sauce is coating the vegetables.
Check the seasoning.
Serve the chicken with the vegetables and sauce. Enjoy piping hot.