Roast Chicken And Pesto Recipes

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ROAST CHICKEN AND PESTO



Roast chicken and pesto image

I'm telling you, this easy homemade pesto takes simple roast chicken to a whole new level

Provided by Jamie Oliver

Categories     Mains     Chicken     Sunday lunch

Time 1h35m

Yield 6

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 389 calories, Fat 26.2 g fat, SaturatedFat 5.3 g saturated fat, Protein 36.6 g protein, Carbohydrate 1.7 g carbohydrate, Sugar 0.5 g sugar, Sodium 1.55 g salt, Fiber 0.2 g fibre

CREAMY PESTO CHICKEN WITH ROASTED TOMATOES



Creamy pesto chicken with roasted tomatoes image

A fast and filling, all-in-one chicken dish

Provided by Emma Lewis

Categories     Dinner, Lunch, Main course

Time 40m

Number Of Ingredients 8

4 boneless, skinless chicken breasts
3 tbsp Homemade pesto (see the recipe in tip section below)
85g mascarpone
4 tbsp olive oil
100g breadcrumb, preferably from day-old bread
175g baby tomatoes, on the vine
handful pine nuts
handful basil leaves

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Use a small sharp knife to make a slit along the side of each chicken breast to form a pocket. Mix together the pesto and mascarpone, then carefully spoon a quarter of the mixture into each chicken breast and smooth over the opening to seal.
  • Brush a little oil, about 1 tsp, all over each chicken breast and season well. Tip the breadcrumbs onto a large plate and season. Place each breast on the plate and press all over with the breadcrumbs. Place in a lightly oiled shallow baking dish along with the tomatoes (kept together on the vine in a couple of bunches). Drizzle over the remaining oil.
  • Cook in the oven for 20-25 mins until the chicken starts to turn golden and is cooked through. Scatter over the pine nuts and cook for 2 mins more. Sprinkle with basil leaves and serve with new potatoes or crusty bread.

Nutrition Facts : Calories 545 calories, Fat 33 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 40 grams protein, Sodium 0.82 milligram of sodium

PESTO ROAST CHICKEN



Pesto Roast Chicken image

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

olive oil
1 1/2 kg whole chickens
3 tablespoons basil pesto, homemade or 3 tablespoons store bought basil pesto
4 small red onions, peeled and sliced in half
2 green zucchini, sliced in wedges
4 garlic cloves, peeled
200 g cheery tomatoes

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.

ROASTED PEPPER AND PESTO CHICKEN SANDWICH



Roasted Pepper and Pesto Chicken Sandwich image

Provided by Food Network

Yield 4

Number Of Ingredients 10

4 TYSON® Chicken Breast Fillets
1 roasted red bell pepper (roast your own or use jarred roasted peppers)
1 roasted yellow bell pepper
1 roasted orange bell pepper
1/3 cup prepared pesto
1/4 cup mayonnaise
2-3 tablespoons garlic powder
4 tablespoons butter
4 ciabatta rolls
4 slices provolone cheese

Steps:

  • Prepare Tyson chicken according to package directions. Set aside and keep warm.
  • Split rolls and spread butter evenly on cut sides of both tops and bottoms. Place rolls on a baking sheet, butter side up, and sprinkle with garlic powder. Place baking sheet under broiler until rolls are golden brown.
  • Mix together pesto and mayonnaise, spread onto garlic rolls. Place one prepared Tyson Chicken Breast Fillet on each garlic bun bottom, top with provolone cheese and a few slices from each bell pepper (or use all red from a jar of roasted red peppers). Finish your sandwich with the garlic roll tops and enjoy!

ITALIAN PESTO ROASTED CHICKEN



Italian Pesto Roasted Chicken image

This is a wonderful recipe for all those Italian-hearted. Hope you enjoy!

Provided by JoeAnuar

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes

Time 1h25m

Yield 4

Number Of Ingredients 6

1 head garlic
2 cups packed fresh basil leaves
2 tablespoons grated Pecorino Romano cheese (such as Locatelli®)
¼ cup extra-virgin olive oil, or more as needed
salt and ground black pepper to taste
1 (2 1/2 pound) whole chicken, rinsed and patted dry

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Cut off the top of the head of garlic to expose the cloves, trimming about 1/4 inch off of the top of each clove. You may need to trim individual cloves along the sides of the head. Brush the cut cloves with a small amount of olive oil and nestle the head into a piece of aluminum foil.
  • Bake in the preheated oven until cloves begin to soften, about 20 minutes. Remove garlic from the oven and let cool slightly. Leave oven on. Press on the bottom of each clove to push softened cloves out of their peels and into a small bowl.
  • Process basil in the bowl of a food processor until minced. Add roasted garlic and Parmigiano-Reggiano cheese; pulse a couple of times to mix together. Pour olive oil in slowly, with the processor running, until pesto is smooth and has achieved your desired consistency. Season with salt and pepper.
  • Slide your fingers under the skin of the chicken to loosen it. Rub pesto generously underneath the skin and inside the cavity of the chicken. Place chicken on a rack inside a baking pan.
  • Place chicken in the oven and cook for 30 to 40 minutes. Increase heat to 450 degrees F (230 degrees C) and cook until no longer pink at the bone and the juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

Nutrition Facts : Calories 521.2 calories, Carbohydrate 5.3 g, Cholesterol 124.9 mg, Fat 36.5 g, Fiber 0.6 g, Protein 40.9 g, SaturatedFat 8.6 g, Sodium 202.9 mg, Sugar 0.2 g

ROAST CHICKEN WITH PESTO AND POTATOES



Roast Chicken with Pesto and Potatoes image

Provided by John Phillips

Categories     Garlic     Potato     Poultry     Roast     Basil     Bon Appétit     Hawaii

Yield Makes 4 servings

Number Of Ingredients 5

7 ounces purchased pesto (about 1 cup)
4 large garlic cloves, finely chopped
1 6-pound roasting chicken
2 pounds medium-size red-skinned potatoes, quartered
1 cup canned low-salt chicken broth

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.

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