Pesto Roast Chicken
Elevate your roast chicken game with this irresistibly flavorful Pesto Roast Chicken recipe! This dish combines the golden crispiness of a perfectly roasted whole chicken with the herbaceous, garlicky punch of homemade basil pesto. The vibrant pesto, made with fresh basil leaves, Parmesan cheese, pine nuts, and extra virgin olive oil, is tucked beneath the chicken's skin, infusing the meat with mouthwatering flavor as it roasts to juicy perfection. A hint of lemon tucked inside the cavity adds a bright, aromatic touch, while regular basting ensures a tender, succulent outcome. Ideal for Sunday dinners or special gatherings, this impressive centerpiece is served with a drizzle of the reserved pesto for an extra burst of flavor. With a minimal prep time of just 30 minutes, this roasted chicken recipe is as easy to make as it is crowd-pleasing.
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Recipe Information
Ingredients
- 1 3-4 lbs Whole chicken
- 2 cups Fresh basil leaves
- 3 Garlic cloves
- 1 cup Parmesan cheese, grated
- 0.33 cup Pine nuts
- 0.5 cup Extra virgin olive oil
- 1 Lemon
- 1 teaspoon Kosher salt
- 1 teaspoon Black pepper
- 2 tablespoons Butter, softened
Instructions
Preheat your oven to 375°F (190°C).
Prepare the pesto: In a food processor, combine the basil leaves, garlic, Parmesan cheese, pine nuts, and a small pinch of salt. Pulse until the mixture is finely chopped. Slowly stream in the olive oil while the processor is running until a smooth paste forms.
Pat the chicken dry with paper towels. Gently separate the skin from the meat over the chicken breast and thighs using your fingers or a spoon, creating small pockets.
Spread about 3-4 tablespoons of pesto underneath the skin, massaging it evenly over the meat. Reserve the remaining pesto for later use.
Rub the exterior of the chicken with softened butter, then season generously with salt and black pepper.
Cut the lemon in half and place both halves inside the cavity of the chicken.
Tie the legs of the chicken together with kitchen twine and tuck the wings underneath to ensure even cooking.
Place the chicken breast-side up in a roasting pan or oven-safe skillet.
Roast in the preheated oven for about 90 minutes, or until the internal temperature reads 165°F (74°C) in the thickest part of the breast and thigh.
Baste the chicken with its pan drippings every 30 minutes to keep it moist and flavorful.
Remove the chicken from the oven and let it rest for 15 minutes before carving.
Serve the chicken with the reserved pesto drizzled on top or as a dipping sauce.
Nutrition Facts
Calories |
5702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 408.2 g | 523% | |
| Saturated Fat | 110.1 g | 550% | |
| Polyunsaturated Fat | 15.2 g | ||
| Cholesterol | 1539 mg | 513% | |
| Sodium | 3429 mg | 149% | |
| Total Carbohydrate | 19.8 g | 7% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 3.1 g | ||
| Protein | 472.5 g | 945% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1342 mg | 103% | |
| Iron | 28.9 mg | 161% | |
| Potassium | 4359 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
