Spatchcocked Chicken with Walnut Dill Pesto
Transform your weeknight dinner into a culinary masterpiece with this Spatchcocked Chicken with Walnut Dill Pesto recipe! Perfectly roasted chicken, spatchcocked for even cooking and irresistibly crispy skin, becomes the star of your table. This technique ensures juicy, flavorful meat in under an hour. The dish is elevated with a vibrant walnut dill pesto, blending nutty walnuts, fresh dill and parsley, zesty lemon juice, and Parmesan cheese for a rich yet refreshing twist. Finished with a touch of red pepper flakes, this pesto adds a burst of flavor that takes every bite to the next level. Serve it alongside the tender, golden chicken for a dish that’s as impressive as it is easy to prepare. Ideal for family dinners or entertaining guests, this recipe is a must-try for fans of simple yet elegant meals.
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Recipe Information
Ingredients
- 1 whole chicken
- 3 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 4 garlic cloves
- 0.75 cups walnuts
- 1 cups dill leaves
- 0.5 cups parsley leaves
- 0.5 cups Parmesan cheese, grated
- 2 tablespoons lemon juice
- 0.5 cups olive oil (for pesto)
- 0.25 teaspoons red pepper flakes
Instructions
Preheat your oven to 425°F (220°C).
Prepare the chicken by spatchcocking it. Using kitchen shears, cut along both sides of the backbone and remove it. Flip the chicken breast-side up and press firmly on the breastbone to flatten it. Pat the chicken dry with paper towels.
Rub the chicken all over with 2 tablespoons of olive oil, 1.5 teaspoons of salt, and 1 teaspoon of black pepper.
Place the spatchcocked chicken on a large rimmed baking sheet, skin side up. Tuck the wing tips under to prevent burning.
Roast the chicken in the preheated oven for 40-45 minutes, or until an instant-read thermometer inserted into the thickest part of the breast reads 160°F (71°C) and the thighs read 175°F (80°C).
While the chicken roasts, prepare the walnut dill pesto. In a food processor, combine garlic, walnuts, dill, parsley, Parmesan cheese, lemon juice, remaining 1 tablespoon of olive oil, 0.5 teaspoons of salt, and red pepper flakes.
Pulse the mixture a few times to break it down, then run the processor while drizzling in 0.5 cups of olive oil until the pesto is smooth but still slightly textured. Taste and adjust seasoning if necessary.
Once the chicken is done roasting, remove it from the oven and let it rest for 10 minutes to allow the juices to redistribute.
Carve the chicken into pieces and serve topped with generous dollops of walnut dill pesto. Serve any remaining pesto on the side or save it for other uses.
Nutrition Facts
Calories |
2563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 246.4 g | 316% | |
| Saturated Fat | 40.4 g | 202% | |
| Polyunsaturated Fat | 46.5 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 5746 mg | 250% | |
| Total Carbohydrate | 45.6 g | 17% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 4.2 g | ||
| Protein | 70.0 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1270 mg | 98% | |
| Iron | 29.3 mg | 163% | |
| Potassium | 3367 mg | 72% | |
*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.
