Description
This roasted whole chicken features a vibrant basil pesto rubbed under the skin and on the outside, infused with fresh herbs and garlic for an aromatic and flavorful meal. Perfectly roasted to juicy tenderness with crispy skin, it makes an impressive yet easy main dish for dinner.
Ingredients
Scale
For the Chicken
- 1 whole chicken (about 3–4 lbs / 1.5–2 kg)
- Salt and freshly ground black pepper
- 2–3 tbsp olive oil
For the Basil Pesto
- 2 cups fresh basil leaves (packed)
- 1/2 cup grated Parmesan cheese
- 1/3 cup pine nuts (or walnuts as an alternative)
- 3 garlic cloves
- 1/2 cup extra virgin olive oil
- Salt and pepper to taste
- Optional: 1 tsp lemon juice
Optional Aromatics for Roasting
- 1 lemon, halved
- 4–5 garlic cloves, smashed
- Fresh herbs (rosemary, thyme, or parsley)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the chicken evenly.
- Prepare the Pesto: In a food processor, combine basil, Parmesan, pine nuts, and garlic. Pulse until coarsely chopped. With the processor running, slowly drizzle in olive oil until the mixture becomes smooth. Season with salt, pepper, and optional lemon juice, then set aside.
- Prepare the Chicken: Pat the chicken dry with paper towels. Carefully loosen the skin over the breast and thighs without tearing it. Rub half of the prepared pesto under the skin directly onto the meat. Spread the remaining pesto over the outside of the chicken. Season generously with salt and freshly ground black pepper. Optionally, stuff the cavity with lemon halves, smashed garlic cloves, and fresh herbs for enhanced flavor.
- Roast the Chicken: Place the chicken breast-side up on a roasting pan or baking dish. Roast in the preheated oven for about 1 hour 15 minutes (for a 3–4 lb chicken), or until the internal temperature reaches 165°F (74°C) at the thickest part of the thigh. Halfway through, optionally baste the chicken with its pan juices for extra moistness.
- Rest and Serve: Remove the chicken from the oven and let it rest for 10–15 minutes before carving to allow juices to redistribute. Serve warm with your choice of roasted vegetables, salad, or pasta.
Notes
- For crispier skin, broil the chicken for 2–3 minutes at the end of roasting; watch carefully to prevent burning.
- You can prepare the pesto a day ahead as the flavors intensify overnight.
- Leftover pesto chicken works wonderfully in sandwiches or tossed with pasta for next-day meals.
- Ensure the chicken reaches an internal temperature of 165°F (74°C) to be safely cooked.
