ROAST CHICKEN AND PESTO
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
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
ROAST BASIL CHICKEN, BASIL BABY POTATOES, FRISEE PLUM SALAD
Provided by Food Network Kitchen
Time 1h10m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F and set a wire rack on a rimmed baking sheet. Bring a medium saucepan of salted water to a boil. Add 2 cups basil; cook 30 seconds, then drain and rinse under cold water. Transfer to a food processor and puree with the butter, garlic, lemon zest and 1/2 teaspoon salt until smooth. Set aside.
- Spatchcock the chicken: Cut along each side of the backbone with kitchen shears; discard the backbone. Open the chicken like a book; flip over. Press down on the backbone to flatten. Gently loosen the skin from the breasts and thighs using your fingers. Transfer half of the basil butter to a bowl and rub all over the chicken and under the skin; season with salt and pepper. Transfer skin-side up to the rack. Roast until the skin is browned and crisp and a thermometer inserted into a thigh registers 165 degrees F, about 45 minutes. Transfer to a cutting board and let rest 15 minutes.
- Meanwhile, fill a medium saucepan with water; season with salt and add the potatoes. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 12 minutes. Drain and transfer to a large bowl; toss with half of the remaining basil butter and season with salt and pepper.
- Whisk the vinegar and mustard in a large bowl. Gradually whisk in the olive oil. Add the frisee, plums and the remaining 1 cup basil. Season with salt and pepper; gently toss to coat. Spread the remaining basil butter over the chicken; carve. Serve with the potatoes and salad.
PESTO POTATOES
Very easy side dish, great for entertaining!
Provided by spaisley39
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 55m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
- Spread potatoes on the prepared baking sheet. Combine pesto and olive oil in a small bowl and drizzle over potatoes. Toss potatoes until evenly coated. Spread potatoes in a single layer.
- Roast in the preheated oven, stirring every 20 minutes, until golden brown, 45 minutes to 1 hour.
Nutrition Facts : Calories 176.7 calories, Carbohydrate 27.3 g, Cholesterol 2.5 mg, Fat 5.9 g, Fiber 3.6 g, Protein 4.5 g, SaturatedFat 1.3 g, Sodium 388.7 mg, Sugar 1.2 g
CREAMY PESTO CHICKEN WITH ROASTED TOMATOES
A fast and filling, all-in-one chicken dish
Provided by Emma Lewis
Categories Dinner, Lunch, Main course
Time 40m
Number Of Ingredients 8
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
ITALIAN PESTO ROASTED CHICKEN
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
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
CHICKEN AND POTATOES WITH PESTO
I wanted to use up the rest of a bottle of pesto sauce and this is how I did it. Me and my family think it's pretty good. Easy to make too.
Provided by HelenG
Categories Chicken
Time 55m
Yield 4 chicken breasts, 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix 3 Tbsp pesto with potatoes and onions.
- Place into casserole dish.
- Top with chicken.
- Evenly rub 1 Tbsp pesto on top of the chicken breasts.
- Season with salt, pepper, garlic and Italian seasonings.
- Top with cheese.
- Bake at 400°F for 40 minutes. If the cheese begins to brown too fast, loosely cover w/foil then remove foil during the last 5-10 minutes.
- Serve with garlic bread and a salad.
- Enjoy!
Nutrition Facts : Calories 310.9, Fat 7.8, SaturatedFat 4.1, Cholesterol 90.6, Sodium 259.8, Carbohydrate 22.7, Fiber 2.8, Sugar 2.1, Protein 36
ROASTED NEW POTATOES WITH SPRING HERB PESTO
Categories Herb Potato Side Roast Wheat/Gluten-Free Lemon Rosemary Spring Chive Parsley Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Make 6 servings
Number Of Ingredients 9
Steps:
- Blend parsley, chives, rosemary, 1 tablespoon olive oil, garlic, lemon juice, lemon peel, and 1/2 teaspoon salt in processor to coarse puree. (Pesto can be made 1 day ahead. Cover and refrigerate.)
- Preheat oven to 400°F. Toss potatoes and remaining 2 tablespoons oil in large bowl. Sprinkle generously with salt and pepper. Arrange potatoes, cut side down, on rimmed baking sheet. Roast until potatoes are golden brown and tender, about 40 minutes. Using spatula, transfer potatoes to large bowl. Add pesto and toss to coat. Serve.
ROAST CHICKEN WITH PESTO AND POTATOES
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.
ROASTED PESTO POTATOES
Provided by Food Network Kitchen
Yield 4 servings
Number Of Ingredients 2
Steps:
- Preheat oven to 400 degrees. In a large bowl, toss together the pesto and the potatoes. Spread the potatoes out on a baking sheet. Bake for 45 minutes or until crispy and golden. Serve hot.
ROAST CHICKEN WITH CILANTRO PESTO AND VEGETABLES
This is ready to go into the oven in just minutes, so you can kick back and relax with your family while it cooks. If you're not a cilantro fan, substitute parsley. Recipe roots in Spain, Mexico, Southwest. USA,
Provided by Sharon123
Categories Southwestern U.S.
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 375*.
- Grease large roasting pan.
- Process Pesto ingredients in food processor until a smooth paste.
- Rub on chicken.
- Place chicken, potatoes and peppers in pan.
- Coat vegetables with cooking spray (or toss in plastic bag with 2 tbls. olive oil); season with salt and pepper.
- Bake 40 minutes, stirring vegetables after 30 minutes, until vegetables are tender and chicken is opaque near bone.
- Serves 4.
More about "roast chicken with pesto and potatoes food"
PESTO ROASTED CHICKEN WITH POTATOES, OLIVES AND …
From thecomfortofcooking.com
Ratings 8
- Remove whole chicken from all bags and place breast side up in a large casserole dish. Drizzle with 1 Tablespoon olive oil and place in preheated oven. Roast for 2 to 2 1/2 hours from frozen, or 1 to 1 1/2 hours thawed.
- Meanwhile, combine diced tomatoes, pearl onions, garlic, potato, and olives in a large bowl. Toss with 2 Tbsp. olive oil, salt, pepper and Italian seasoning. Set aside.
- With 1 hour remaining roasting time, remove chicken from oven and scatter vegetable mixture around chicken. Drizzle all over, including chicken, with remaining 1 Tbsp. olive oil and season with additional salt and pepper. Continue roasting for 1 hour, or until chicken is done.
PESTO ROAST CHICKEN WITH POTATOES AND CARROTS - PALEO ...
From paleoglutenfreeguy.com
Ratings 8Servings 6Cuisine ItalianCategory Main Course
- Toss the veggies with 2 tablespoons of oil, 2 teaspoons of salt and 1 teaspoon of black pepper until thoroughly coated. Spread out on the baking sheet, making sure there's enough in the middle to rest the chicken on.
CHICKEN WITH PESTO POTATOES RECIPE - REAL SIMPLE
From realsimple.com
4/5 (76)Total Time 35 minsServings 4Calories 841 per serving
- Place the potatoes and 1 tablespoon salt in a large pot. Add cold water to cover by 2 inches. Bring to a boil, reduce heat to a simmer, and cook until tender, about 20 minutes. Drain and set aside until cool enough to handle.
- Heat oven to 400° F. Rinse the chicken, pat dry with paper towels, and place in a foil-lined baking dish.
- Whisk the mayonnaise and 2 tablespoons of the pesto in a small bowl. Spread evenly over the top of each chicken breast.
EASY ROASTED PARMESAN PESTO POTATOES
From thestayathomechef.com
Servings 6Total Time 40 minsEstimated Reading Time 4 minsCalories 233 per serving
- Toss potatoes with pesto sauce, melted butter, parmesan cheese, salt and pepper until evenly coated.
RECIPES - SHEET-PAN PESTO ROASTED CHICKEN & POTATOES ...
From giovanniranausa.com
- Preheat the oven to 400°F. Place the chicken in a bowl and toss with ¼ cup of the pesto and salt and pepper to taste.
- Cover and marinate for 2-4 hours. Uncover, add the carrots, potatoes, onions, squash, and zucchini, the remaining pesto and additional salt and pepper, toss, and arrange on a foil-lined large rimmed baking sheet.
ROAST CHICKEN WITH PESTO AND VEG - TESCO REAL FOOD
From realfood.tesco.com
5/5 (5)Category LunchCuisine ItalianTotal Time 3 hrs 5 mins
CHICKEN, PESTO & NEW POTATO ROAST - FOOD | DRINK | RECIPES
From waitrose.com
5/5 (22)Carbohydrate 29.3gServings 4Total Time 35 mins
30-MINUTE PESTO CHICKEN WITH BURST CHERRY TOMATOES | …
From thekitchn.com
Estimated Reading Time 2 mins
ROAST CHICKEN WITH LEMON GARLIC POTATOES | THRIFTY …
From thriftyfoods.com
Servings 4Total Time 1 hr 55 mins
FISHER NUTS | RECIPE | ROAST CHICKEN WITH PESTO SAUCE
From fishernuts.com
Servings 4Category Entrees,Nut Flour,Almonds
- Blend basil, 1/3 cup oil, Fisher® Chef’s Naturals® Almond-Coconut Flour, Parmesan and garlic in small food processor to coarse paste. Season generously with salt and pepper. Set aside 1/3 cup pesto for sauce.
ROASTED BABY POTATOES WITH PESTO - THE ORGANIC KITCHEN ...
From theorganickitchen.org
Reviews 18Servings 6Cuisine ItalianCategory Side Dish
PESTO POTATOES - ROASTED PESTO POTATO SIDE DISH RECIPE
From runningtothekitchen.com
Reviews 2Calories 277 per servingCategory Side Dishes
- Preheat oven to 425°F convection roast. If you don't have a convection setting, preheat to 450°F.
- While potatoes roast, make the pesto by adding basil, spinach, watercress, garlic and walnuts to a food processor. Process until finely chopped.
ROASTED CHICKEN AND POTATOES WITH SUN DRIED TOMATO PESTO ...
From ourhappymess.com
5/5 (1)Total Time 1 hr 10 minsCategory Main DishCalories 606 per serving
- Set aside 2 tablespoons of pesto in a separate bowl, for the sauce. Separate the skin gently from the breasts and thighs of the chicken by sliding a spoon under the skin. Stuff about 1/3 cup of the pesto under the skin with the spoon and massage it so it reaches as much of the chicken meat as possible. Sprinkle the chicken with salt and pepper. Slather with additional pesto.
- In a roasting pan or large cast iron or stainless steel skillet, toss the potatoes with about 3 tablespoons of pesto until well coated. Move the potatoes to the sides of the pan and place the chicken in the middle.
- Roast the chicken and potatoes in the preheated oven for about 60 to 90 minutes, depending on the size of your chicken. A meat thermometer inserted into the thickest part of the thigh should register 180F, and the juices should run clear when you separate the leg from the chicken.
ROAST CHICKEN TRAYBAKE WITH SHALLOTS & WILD GARLIC PESTO ...
From joskitchenlarder.com
5/5 (3)Total Time 50 minsCategory Chicken Dish, Main Course, TraybakeCalories 531 per serving
PESTO PARMESAN ROASTED POTATOES - KITCHN
From thekitchn.com
Estimated Reading Time 3 mins
QUICK PESTO ROASTED CHICKEN RECIPE - THE SPRUCE EATS
From thespruceeats.com
3.7/5 (14)Total Time 1 hr 45 minsCategory Dinner, EntreeCalories 718 per serving
SHEET-PAN PESTO CHICKEN WITH BROCCOLI RABE AND BABY POTATOES
From today.com
Cuisine American,ItalianTotal Time 55 minsCategory Entrées
ROAST PESTO CHICKEN - GOOD HOUSEKEEPING
From goodhousekeeping.com
Servings 4Total Time 1 hr 35 minsEstimated Reading Time 1 min
PESTO CHICKEN WITH ROASTED VEGETABLES - ONE PAN
From southernfoodandfun.com
5/5 (2)Total Time 1 hr 10 minsCategory ChickenCalories 582 per serving
PESTO ROAST POTATOES | RECIPES | GOODTOKNOW
From goodto.com
3/5 (86)Cost cheapServings 4-6Total Time 1 hr 5 mins
CHILLI POLENTA-COATED CHICKEN WITH ROCKET PESTO AND ROAST ...
From bbc.co.uk
Servings 4Category Main Course
ROASTED PESTO POTATOES - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
5/5 (4)Total Time 45 minsCategory Side DishCalories 321 per serving
PESTO CHICKEN WITH ROASTED VEGETABLES - HELLO! HOORAY
From hellohooray.com
Estimated Reading Time 2 mins
ROAST CHICKEN WITH GREEN PESTO, LEMON SALSA, AND GARLIC ...
From josefafoods.com
RECIPES/ROAST-CHICKEN-WITH-PESTO-AND-POTATOES-103270.JSON ...
From github.com
ROAST CHICKEN WITH PESTO AND POTATOES RECIPES
From tfrecipes.com
PESTO ROAST CHICKEN WITH CRISPY POTATOES - DELICIOUSLY MARTA
From deliciouslymarta.com
INSTANT POT PESTO RANCH CHICKEN - ALL INFORMATION ABOUT ...
From therecipes.info
ROAST CHICKEN WITH SWEET POTATOES AND CHICKPEAS RECIPE ...
From rosselizab.mysecondarydns.com
CHICKEN AND POTATOES WITH PESTO RECIPES
From tfrecipes.com
CHICKEN WITH MASH POTATO - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
PAN-SEARED CHICKEN & ROASTED POTATOES MEAL KIT DELIVERY ...
From makegoodfood.ca
PESTO CHICKEN WRAPS WITH TOMATO AND ROASTED POTATOES ...
From halalfresh.co.uk
GARLIC ROASTED CAULIFLOWER STEAKS RECIPE WITH BASIL OIL ...
From godairyfree.org
MARY BERRY’S CHICKEN WITH PESTO, TALEGGIO & ROASTED ...
From mailplus.co.uk
WHOLE BAKED CHICKEN WITH POTATOES - ALL INFORMATION ABOUT ...
From therecipes.info
CHICKEN THIGHS AND SWEET POTATOES RECIPE - ALL INFORMATION ...
From therecipes.info
SUMMER ROAST CHICKEN WITH PESTO NEW POTATOES | SISTERS DO FOOD
From sistersdofood.wordpress.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love