PESTO ROASTED CHICKEN RECIPES

PESTO ROAST CHICKEN RECIPE - FOOD.COM

Pesto Roast Chicken Recipe - Food.com image

I came up with this one on the weekend just wanting to do something a little different from my usual roast chicken and I had some veg in the fridge I wanted to use up. I have listed below what I used but you could use anything like eggplant, yellow zucchini, large tomatoes rather than cherry or even baby carrots so feel free to play around with that. I served ours with the vegetables and also some corn on the cob’s, we are trying not to eat to many carbs in the evenings, but it would be nice paired with roasted potatoes as well.

Total Time 1 hours 35 minutes

Prep Time 5 minutes

Cook Time 1 hours 30 minutes

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

olive oil
1 1/2 kg whole chickens
3 tablespoons basil pesto, homemade or 3 tablespoons store bought basil pesto
4 small red onions, peeled and sliced in half
2 green zucchini, sliced in wedges
4 garlic cloves, peeled
200 g cheery tomatoes

Steps:

Pre Heat oven to moderate. Loosen skin on chicken breast by sliding your fingers between the skin and the flesh. Rub about 11/2 tablespoons of Pesto under the skin over the breast.
Rub the remaining 11/2 tablespoons of pesto over the outside of chicken, breast, legs and wings.
Place halved onions in a roasting pan drizzle about 1 tablespoon of olive oil over and place chicken on top.
Roast, uncovered in moderate oven for 30 Minutes.
Add garlic and zucchini to roasting pan, drizzle with a little extra oil and return to the oven for about 1 hour or until chicken is coked through.
If using cherry tomatoes add to roasting pan about 20 min’s before the end of cooking time.
Serve with fresh corn on the cob and roasted potatoes.

Nutrition Facts : Calories 876, FatContent 60.1, SaturatedFatContent 17.2, CholesterolContent 273.8, SodiumContent 271.2, CarbohydrateContent 14.1, FiberContent 4.1, SugarContent 6.8, ProteinContent 67.6

WHOLE ROASTED PESTO RUBBED CHICKEN | DJ FOODIE

Whole Roasted Pesto Rubbed Chicken | DJ Foodie image

This roasted chicken is a twist on a standard roasted chicken, or a chicken rubbed simply with herbs and oil. This chicken is rubbed with PESTO! Not only is it rubbed with pesto, but the pesto is also rubbed UNDERNEATH the skin, so that some of the pesto is directly in contact with the meat. Roasting causes the pesto and oils to melt, mixing the fats from the pesto with the fat rendering out of the skin. This all bakes deeper into the flesh, yielding a plump and juicy bird. The continued basting of the bird helps to give an additionally pesto flavored skin! Note: A brined chicken is always a good place to start!

Provided by DJ Foodie

Total Time 60 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 4 Servings

Number Of Ingredients 3

Ingredients

1 each whole chicken
1/2 cup basil pesto (2 tbsp reserved for basting)
salt and fresh cracked pepper (to taste)

Steps:

Pre-heat your oven to 425° F.
Wash your bird and pat it dry.
Season the outside of the bird with a healthy amount of salt and pepper.
With your fingers, slowly and carefully loosen the skin around the back cavity of the bird. Slowly ease your fingers into the spaces between the skin and the breasts and legs. Be VERY careful not to tear the skin or stretch it to the point where it won't return to its original condition. You should be able to gain access to most of the inner-surface-area, without damaging the skin.
Push a large portion of the pesto into the spaces between the skin and the meat.
Additionally rub more pesto in the surface and within the cavity.
With butcher's twice, tie the legs together, or cut a slice a hole into the fatty area near the tail and slide the two legs into the hole.
Fold the wings tips behind the upper portions of the wings. They will lock into this position.
Place the chicken, breast side up, on a rack above a baking pan with enough water to cover the bottom of the pan.
Place the chicken into the oven and roast for 15 minutes.
Baste the chicken with the remaining pesto, and lower the temperature of the oven to 325° F.
Roast for approximately 10 minutes further, per pound. A 3 lb chicken will take roughly 45 minutes to roast and a 5 lb. chicken will roast for a little more than an hour. Brined birds cook faster than natural birds. In all cases, continue basting the chicken, periodically. When the juices run clear, inside the chicken's main cavity and/or the internal temperature of the thickest part of the chicken is 160° F.
Remove the chicken from the oven.
Cover with foil and allow it to rest for 10 minutes, before slicing.

Nutrition Facts : ServingSize 4 g, Calories 934.7875 kcal, CarbohydrateContent 1.7025 g, ProteinContent 59.905 g, FatContent 75.4575 g, FiberContent 0.5125 g

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