Name: Roast Chicken with Pesto and Potatoes
Yield: Makes 4 servings
Ingredients: 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

Recipe information

Yield
Makes 4 servings

Ingredients

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

Preparation

Step 1
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.
Step 2
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.
Step 3
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.

TagsWhole Chicken Chicken Poultry Red Skin Potato Potato Root Vegetable Vegetable Main Dinner Roast Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes