Roast Chicken with Cilantro Pesto and Vegetables
Elevate your dinner table with this vibrant and flavorful Roast Chicken with Cilantro Pesto and Vegetables. Juicy, golden-roasted chicken is paired with a medley of seasoned carrots, red potatoes, zucchini, and red onion, creating a stunning one-pan meal packed with color and nutrition. The real showstopper, however, is the homemade cilantro pesto—made with fresh cilantro, grated Parmesan, toasted pine nuts, and a zesty splash of lemon juice—that adds a refreshing herbaceous punch to every bite. Perfect for a crowd-pleasing family meal or a weekend dinner party, this recipe combines ease and elegance with a prep time of just 30 minutes. Serve it with the pesto drizzled generously over the chicken and vegetables for a dish that’s as beautiful as it is delicious! Keywords: roast chicken, cilantro pesto, roasted vegetables, one-pan meal, dinner recipe.
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Recipe Information
Ingredients
- 1 unit Whole chicken
- 3 tablespoons Olive oil
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 4 units Garlic cloves
- 2 cups Cilantro (fresh)
- 0.5 cups Parmesan cheese (grated)
- 2 tablespoons Lemon juice
- 3 tablespoons Pine nuts (toasted)
- 2 cups Carrots (peeled and chopped)
- 2 cups Red potatoes (quartered)
- 1 cup Red onion (sliced)
- 1.5 cups Zucchini (sliced)
- 3 sprigs Thyme (fresh, optional)
Instructions
Preheat your oven to 425°F (220°C).
Rinse the whole chicken and pat it dry with paper towels. Rub 1 tablespoon of olive oil all over the chicken. Season it with 1 teaspoon of salt and 1/2 teaspoon of black pepper, ensuring you coat it evenly.
Prepare the vegetables by combining the carrots, red potatoes, red onion, and zucchini in a large mixing bowl. Drizzle them with 1.5 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss to coat and spread the vegetables evenly on the bottom of a roasting pan.
Place the seasoned chicken on top of the vegetables in the roasting pan. If using fresh thyme, tuck the thyme sprigs under the chicken and among the vegetables.
Roast the chicken in the preheated oven for approximately 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast meat and juices run clear.
While the chicken is roasting, prepare the cilantro pesto. In a food processor, combine the fresh cilantro, parmesan cheese, lemon juice, toasted pine nuts, 2 garlic cloves, and 1/4 teaspoon each of salt and pepper. With the processor running, gradually drizzle in 2 tablespoons of olive oil until the mixture is smooth and well blended.
Remove the chicken from the oven once fully cooked. Let it rest for 10-15 minutes before carving to retain its juices.
Serve the carved chicken with generous dollops of cilantro pesto on top and the roasted vegetables on the side.
Nutrition Facts
Calories |
2121 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.1 g | 145% | |
| Saturated Fat | 33.8 g | 169% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 231 mg | 77% | |
| Sodium | 7314 mg | 318% | |
| Total Carbohydrate | 184.6 g | 67% | |
| Dietary Fiber | 42.3 g | 151% | |
| Total Sugars | 50.7 g | ||
| Protein | 115.0 g | 230% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1997 mg | 154% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 8304 mg | 177% | |
*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.
