Roast chicken and pesto
1h 15m·Italian
Roast chicken and pesto
Ingredients
For the chicken
- 1 whole chicken (approx. 1.5kg)
- 2 sprigs of rosemary
- 2 sprigs of thyme
- 2 lemons
- 2 tbsp olive oil
- Sea salt and black pepper
For the pesto
- 2 large bunches of basil
- 2 cloves of garlic
- 50g pine nuts
- 50g Parmesan cheese
- 100ml extra virgin olive oil
- Sea salt and black pepper
To serve
- New potatoes, for serving
- Green beans, for serving
Instructions
9 steps
- 1
Preheat the oven to 200°C/400°F/gas mark 6.
- 2
Place the chicken in a roasting tin.
- 3
Stuff the cavity with the rosemary, thyme and halved lemons.
- 4
Rub the chicken all over with olive oil, and season generously with salt and pepper.
- 5
Roast for 1 hour 15 minutes, or until the juices run clear when the thickest part of the thigh is pierced with a skewer.
75 min - 6
While the chicken is roasting, make the pesto. Put the basil, garlic, pine nuts and Parmesan into a food processor and blitz until finely chopped.
- 7
With the food processor running, slowly drizzle in the olive oil until you have a smooth paste.
- 8
Season to taste with salt and pepper.
- 9
Serve the roast chicken with new potatoes, green beans and a generous dollop of pesto.
Progress
0 / 9 steps
Nutrition
Per serving (based on 6 servings)
Calories
511cal
