|Nutritional Guidelines (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 57g||73%|
|Saturated Fat 15g||77%|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 0g||1%|
|Total Sugars 0g|
|Vitamin C 0mg||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This is a quick and flavorful pesto roasted chicken to prepare for any meal. It is a simple, easy and tasty recipe.
1 (4 to 5) pound roasting chicken
1/4 cup pesto
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 lemon, cut into quarters, optional
1 orange, cut into quarters, optional
1/4 cup fresh basil leaves, or 1 teaspoon dried leaf basil, optional
Heat oven to 425 F.
Using your fingers, separate the skin from the chicken meat around the breast and legs. Push small amounts of pesto under the skin. Rub any remaining pesto over the skin and sprinkle lightly with salt and pepper.
If desired, fill the cavity with cut-up lemon and orange, along with fresh basil leaves or about 1 teaspoon of dried basil.
Roast at 425 F for 15 minutes, then reduce heat to 350 F. Continue roasting for about 18 to 20 minutes per pound, or to about 165 F on a meat thermometer inserted into the thickest meaty part of the thigh.