Best 5 Pesto Roast Chicken Recipes
Indulge in the tantalizing flavors of Pesto Roast Chicken, a delectable dish that combines the aromatic freshness of basil pesto with the succulent juiciness of roasted chicken. This culinary masterpiece is a symphony of flavors, textures, and colors, sure to tantalize your taste buds and leave you craving for more. As you embark on this culinary journey, you'll be guided through the process of creating a vibrant homemade pesto, using fresh basil, pine nuts, Parmesan cheese, garlic, and olive oil. The aromatic pesto not only serves as a marinade, infusing the chicken with its herbaceous goodness, but also becomes a flavorful sauce, drizzled over the roasted chicken, creating a tantalizing glaze.
Complementing the Pesto Roast Chicken is a delightful medley of side dishes, each adding its own unique touch to the overall dining experience. Roasted vegetables, with their caramelized edges and tender interiors, provide a colorful and nutritious accompaniment. A refreshing salad, with its crisp greens, tangy dressing, and burst of flavors, adds a light and healthy balance to the meal. And for a touch of indulgence, a creamy mashed potato, smooth and velvety, offers a comforting and satisfying side. With its vibrant colors, enticing aromas, and explosion of flavors, Pesto Roast Chicken, along with its delectable accompaniments, promises an unforgettable culinary experience.
ROAST CHICKEN WITH PESTO AND POTATOES
Steps:
- Preheat oven to 400°F. Stir pesto and garlic in medium bowl to blend. Transfer 1 tablespoon pesto mixture to small bowl and reserve for sauce.
- Spread 1/4 cup pesto mixture over outside and 1 tablespoon inside main cavity of chicken. Place potatoes in large roasting pan and toss with remaining pesto mixture. Push potatoes to sides of pan; place chicken in center. Sprinkle chicken and potatoes with salt and pepper. Roast until thermometer inserted into thickest part of chicken thigh registers 180°F and potatoes are brown and tender, about 1 hour 20 minutes.
- Transfer chicken and potatoes to platter. Add broth and reserved 1 tablespoon pesto to roasting pan. Place pan over heat; bring broth to boil, scraping up browned bits. Season sauce with salt and pepper. Serve chicken and potatoes with sauce.
PESTO ROAST CHICKEN
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.
Provided by The Flying Chef
Categories Whole Chicken
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 7
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.
ROAST CHICKEN WITH CILANTRO PESTO AND VEGETABLES
This is ready to go into the oven in just minutes, so you can kick back and relax with your family while it cooks. If you're not a cilantro fan, substitute parsley. Recipe roots in Spain, Mexico, Southwest. USA,
Provided by Sharon123
Categories Southwestern U.S.
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 375*.
- Grease large roasting pan.
- Process Pesto ingredients in food processor until a smooth paste.
- Rub on chicken.
- Place chicken, potatoes and peppers in pan.
- Coat vegetables with cooking spray (or toss in plastic bag with 2 tbls. olive oil); season with salt and pepper.
- Bake 40 minutes, stirring vegetables after 30 minutes, until vegetables are tender and chicken is opaque near bone.
- Serves 4.
PESTO YOGURT ROAST CHICKEN
Marinate the chicken in the pesto-yogurt mixture up to one day before roasting.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 40m
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees. On a cutting board, sprinkle 1/4 teaspoon coarse salt over garlic and roughly chop. Using a flat side of the knife blade, crush mixture into a paste. Transfer garlic paste to a large glass bowl and whisk in 1 tablespoon oil, pesto-yogurt sauce, and ground pepper. Add chicken pieces and toss to coat. Cover and refrigerate 1 hour or up to overnight.
- Arrange chicken, skin side up, on a foil and parchment-lined rimmed baking sheet. Bake until skin is crisp, and chicken is cooked through, 25 to 30 minutes.
PESTO-YOGURT ROAST CHICKEN
Marinating chicken in Greek yogurt keeps the roasted meat nice and moist, while basil pesto gives it tons of fresh flavor. You can use store-bought pesto if you're pressed for time.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 40m
Number Of Ingredients 5
Steps:
- On a cutting board, sprinkle 1/4 teaspoon salt over garlic and roughly chop. Drag the blade at an angle across mixture until a paste forms. Transfer garlic paste to a large bowl and whisk in oil and Pesto-Yogurt Sauce; season with pepper. Add chicken pieces and toss to coat. Cover and refrigerate 1 hour (or up to overnight).
- Preheat oven to 425 degrees. Line a baking sheet with foil, then top with parchment paper. Arrange chicken in a single layer on sheet. Bake until skin is crisp and chicken is cooked through, 25 to 30 minutes, turning halfway through.
Nutrition Facts : Calories 348 g, Fat 20 g, Protein 38 g, SaturatedFat 5 g
Tips:
- For the best flavor, use fresh basil. If you don't have fresh basil, you can use dried basil, but reduce the amount to 1/4 cup.
- If you don't have pine nuts, you can use walnuts or almonds.
- If you don't have Parmesan cheese, you can use another hard cheese, such as Asiago or Pecorino Romano.
- To make the pesto ahead of time, simply combine all of the ingredients in a food processor or blender and pulse until smooth. Store the pesto in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
- To roast the chicken, simply rub the chicken with the pesto, place it in a roasting pan, and roast it in a preheated oven at 400 degrees Fahrenheit for 1 hour, or until the chicken is cooked through.
- Serve the roasted chicken with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.
Conclusion:
This pesto roast chicken recipe is a delicious and easy way to enjoy a classic Italian dish. The pesto adds a flavorful and aromatic crust to the chicken, while the roasting process helps to keep the chicken moist and tender. This recipe is sure to be a hit with your family and friends, and it's also a great way to use up any leftover pesto.
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