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Rosemary Pesto Roast Chicken

Makes: 4  servings
Serving size: 6  ounces Prep 20 mins Roast 375°F1 hr 25 mins to 2 hrs Stand 10 mins

Ingredients

  • 1 cup  lightly packed fresh basil leaves
  • 1/2 cup  pine nuts
  • 1/2 cup  freshly grated Parmesan cheese
  • 1/4 cup  olive oil
  • 1/4 cup  fresh rosemary leaves
  • 2 tablespoons  chopped garlic cloves
  • 1/2 teaspoon  salt
  • 1/4 teaspoon  freshly ground pepper
  • 1 4 - 5 pound  chicken
  • 3 lemons, quartered

Directions

Make rosemary pesto::

1. Puree basil, pine nuts, Parmesan cheese olive oil, rosemary leaves, garlic, salt and pepper in blender until almost smooth. Set aside.

2. Place lemons in cavity. Fasten neck skin over back with toothpicks. Tie legs to tail. Spread half the pesto under the skin. Rub remaining pesto over chicken.

3. Heat oven to 375 degree F. Place chicken, breast side up, on a rack in a shallow roasting pan. Roast, uncovered, 1 hour 25 minutes to 2 hours, or until an instant-read thermometer inserted in thigh registers 180 degree F.

4. Transfer chicken to a cutting board. Cover loosely with foil; let stand 10 minutes. Makes 4 servings.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)585,
  • Fat, total(g)41,
  • chol.(mg)140,
  • sat. fat(g)11,
  • carb.(g)5,
  • fiber(g)2,
  • pro.(g)49,
  • sodium(mg)475,
  • Percent Daily Values are based on a 2,000 calorie diet