|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 43g||55%|
|Saturated Fat 11g||57%|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 0g||0%|
|Total Sugars 0g|
|Vitamin C 0mg||1%|
|*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. Pesto is pushed underneath the chicken's skin and then rubbed over it to impart a delicious garlicky and herby taste. You also have the option to stuff the chicken with lemon and orange along with basil which infuses into the meat as it cooks. Doing this will provide more depth of flavor and makes for a juicier chicken.
Check to make sure the roasted chicken is done using an instant-read thermometer. It is cooked properly when the temperature reaches 165 F.
Get your artistic flair going and garnish the chicken with some fresh basil leaves and sprinkle it with fresh Parmesan cheese and a scattering of pine nuts before placing the platter on the table. Carve the chicken like you would a turkey; using a sharp chef's knife, carve in this order: thighs, legs, breasts, and then wings.
Serve with some roasted veggies such as a mixture of tomatoes, zucchini, and yellow squash, some roasted baby red potatoes, and a tossed fresh green salad for a delicious dinner. Perfect for a weeknight family dinner, a special occasion, or dinner party. Your family and guests will rave about this roasted chicken and request second helpings.
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
Gather the ingredients. 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.
- If by any chance there is any chicken leftover, it makes wonderful chicken salad sandwiches or wraps and is also good chopped up to include on salads. You can even add it to cooked pasta for a dinner.
- To calculate roasting for a larger chicken, figure on roasting for about 20 minutes per pound.
How to Store
To store leftover chicken, place it in an airtight container or zip-top bag and put in the refrigerator where it will keep for three to four days.