Roast chicken with pesto and veg recipe

  • Serves 6
  • 25 mins to prepare and 2 hrs 40 mins to cook, plus resting time
  • 589 calories / serving
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Roast chicken is always a crowd pleaser and this Italian inspired pesto chicken accompanied with a side of delicious chunky roast vegetables is a fantastic way to upgrade standard roast chicken for an elegant dinner party.

Preheat the oven to gas 2, 150°C, fan 130°C. Spread the onion out in roasting tin and drizzle with the oil.

Starting at the cavity end of the chicken, gently ease the skin away from the breast and insert 3 tablespoons of pesto in the gap. Using your fingers, smooth the skin back over the chicken, spreading the pesto out underneath. Rub the skin with a little seasoning. Put the garlic in the cavity.

Transfer the chicken to the tin, breast-side up. Tie the legs loosely with string. Pour the stock and wine into the pan, and then cover with foil – ensuring the edges are sealed. Roast for 2 hours or until cooked through and the juice run clear.

Meanwhile, toss the vegetables with the olive oil. Season well and spread out over a large baking tray. Set aside.

Increase the oven temperature to gas 6, 200°C, fan 180°C gas 6. Remove the foil from the chicken and spoon over the remaining pesto. Return to the oven along with the veg and cook for a further 15-20 minutes, until golden.

Remove the chicken from the oven and cover loosely with foil. Leave to rest for 20-30 minutes, until the veg is cooked. Serve the chicken with the veg and roasting juices. Garnish with the basil and rocket, if you like.

See more Chicken recipes

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  • Ingredients

  • 1 red onion, thickly sliced
  • 2 tsp olive oil
  • 1.6kg (3lb) chicken
  • 4 tbsp fresh pesto
  • 4 garlic cloves, bruised
  • 100ml (3 1/2fl oz) chicken or vegetable stock
  • 100ml (3 1/2fl oz) white wine
  • For the vegetables

  • 3 red peppers, deseeded and sliced into thick strips
  • 1 aubergine, cut into 2cm (1in) cubes
  • 2 courgettes, sliced into batons
  • 500g (1lb) baby potatoes, sliced into 1cm (1/2in) rounds
  • 2 tbsp olive oil
  • small handful fresh basil leaves, to serve
  • 100g (3 1/2oz) rocket, to serve
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  • Energy 2449kj 589kcal 29%
  • Fat 39.2g 56%
  • Saturates 11.6g 58%
  • Sugars 8.9g 10%
  • Salt 0.7g 11%

of the reference intake
Carbohydrate 22.5g Protein 34.8g Fibre 5.4g

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