Roast chicken & pesto

Chicken and Pesto

Serves 6

  • 1.8 kg higher-welfare chicken

  • ½ bulb garlic, plus an extra ¼ clove

  • 2 small lemons

  • a few sprigs fresh thyme

  • extra virgin olive oil

  • 3 bunches fresh basil, stalks removed

  • 1 handful pine nuts, lightly toasted

  • 50 g Parmesan, freshly grated

Preheat your oven to 200ºC/400ºF/gas 6, then stuff your chicken with the ½ garlic bulb, one of the lemons and the thyme. Rub the outside with lots of sea salt and freshly ground black pepper, then rub with olive oil and roast for 1½ hours. To see if it's properly cooked, pierce a thigh with the tip of a knife and check that the juices run clear. If they don't, continue cooking and check again.



Pound the remaining garlic with a pinch of salt in a pestle and mortar. Scrape the paste into a food processor and whiz with the basil and pine nuts. Pour the mix into a bowl and stir in a few good lugs of olive oil. Add the Parmesan and season with salt, pepper and the juice of the other lemon. If the pesto looks stiff, moisten it with olive oil.



Serve the chicken in portions – hot or cold – on a big plate with the pesto in a bowl next to it. Better still, tear off bits of chicken and dip in a bowl of pesto before eating – fantastic! Great with rocket and roasted lemon halves, if you like.

Nutritional Information

Roast chicken & pesto

Incredible flavours, simply done

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I'm telling you, this easy homemade pesto takes simple roast chicken to a whole new level
Serves 6
1h 35m
Super easy
Method

This is a fantastic way to eat a roast chicken – whether it's hot or cold.

Preheat your oven to 200ºC/400ºF/gas 6, then stuff your chicken with the ½ garlic bulb, one of the lemons and the thyme. Rub the outside with lots of sea salt and freshly ground black pepper, then rub with olive oil and roast for 1½ hours. To see if it's properly cooked, pierce a thigh with the tip of a knife and check that the juices run clear. If they don't, continue cooking and check again.

Pound the remaining garlic with a pinch of salt in a pestle and mortar. Scrape the paste into a food processor and whiz with the basil and pine nuts. Pour the mix into a bowl and stir in a few good lugs of olive oil. Add the Parmesan and season with salt, pepper and the juice of the other lemon. If the pesto looks stiff, moisten it with olive oil.

Serve the chicken in portions – hot or cold – on a big plate with the pesto in a bowl next to it. Better still, tear off bits of chicken and dip in a bowl of pesto before eating – fantastic! Great with rocket and roasted lemon halves, if you like.

Nutritional Information Amount per serving:
  • Calories 572 29%
  • Carbs 1.4g 1%
  • Sugar 0.3g 0%
  • Fat 44.2g 63%
  • Saturates 11.1g 56%
  • Protein 41.6g 92%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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