Basil Pesto Roasted Chicken and Vegetables is made with fresh vegetables, whole or cut-up chicken, and fresh basil pesto. Perfect for an outdoor summer meal.
Author: Lucy Brewer
1whole organic chickenI like the organic because they are smaller, not mutant ninja chickens
3cupsassorted vegetables: new potatoes, carrots, onion, pepper, zucchini
Olive oil for drizzling
Salt and pepper
Preheat oven to 400.
Cut vegetables into 1 1/2-inch pieces. If you are using zucchini and peppers you will need to separate them from potatoes and carrots since you'll have slightly different cooking times.
Cut through chicken backbone or remove backbone and spread chicken out flat (this should break the breast bone.)
Cover baking sheet with foil or parchment. Place longer-cooking vegetables (potatoes, carrots, turnips, etc.) on baking sheet and mix with 2 tablespoons basil pesto.
Drizzle vegetables with olive oil and sprinkle with salt and pepper. If using store-bought pesto, go easy on the salt as the pesto is usually salty. Spread the vegetables out to the sides of the baking sheet and place chicken skin side down in the middle of the sheet.
Drizzle olive oil on chicken and sprinkle with salt and pepper. Place pan in oven and bake for twenty minutes. Remove pan, flip chicken over, and spread 1/2 cup basil pesto over chicken.
Add zucchini, onion, asparagus or other vegetables to pan. Drizzle a little basil pesto over vegetables. Place pan back in oven and cook an additional 20-30 minutes or until chicken is done.
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.