Easy Spatchcock Pesto Roasted Chicken

Aug 14, 2018 | Food | Leave a Comment
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Easy Spatchcock Pesto Roasted Chicken. Now I’m sure the word “spatchcock” sounds intimidating. But it’s not! Merely ask the butcher at your grocery store to remove the backbone from your whole chicken. Or use kitchen shears and remove it yourself at home. It allows you to roast a whole chicken in just 45 minutes! Covered in a flavorful and vibrant green pesto. Your house will smell heavenly! Now while I have a recipe for pesto below you can always substitute a delicious fresh store-bought pesto to save time. I’m all about shortcuts in the kitchen. This chicken turns out so juicy and flavorful. No marinating needed and its the perfect simple dish to make for a busy day or company! Throw in some hearty vegetables, and you have a full one pan meal. What is your go-to method to cook chicken? Comment below.

Enjoy

Xo- Ayesha

Spatchcock Pesto Roasted Chicken

Tip* I like to slice whole lemons and roast them with the chicken. I squeeze the roasted lemon over the chicken before serving. Yum!

 

Spatchcock Pesto Roasted Chicken

5-6lb whole chicken
2 cups pesto, recipe below.
Salt and pepper

Preheat oven to 425 degrees.

Place chicken skin side up on a sheet pan or in a cast iron skillet.

Make sure that the chicken is thoroughly patted dry.

Season with salt and pepper before coating with half of the pesto. Making sure to rub under the skin gently.

Bake uncovered at 425 degrees for 45 min or until cooked through and juices run clear. (Internal temperature should read 165 degrees.)

Remove from oven and allow to rest for 10 minutes before serving. Serve with remaining pesto.

Pesto:

3/4 cup olive oil
3 cups packed fresh basil
One tablespoon lemon juice
4-5 cloves garlic (Depends on how much you love garlic)
1/2 cup walnuts or pine nuts
1/2 cup parmesan, grated.
1/2 teaspoon salt
1/2 teaspoon black pepper

In a food processor or blender combine all of the ingredients except oil, salt, and pepper. Allow the pesto to puree before very slowly streaming in the olive oil. Season with salt and pepper and use as desired.

 


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