Pesto Roast Chicken Recipes

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PESTO CHICKEN



Pesto Chicken image

A simple way to prepare chicken that looks like you spent a lot of time preparing. It can also be prepared ahead of time and refrigerated until baked. Be sure to use a good quality pesto for best results. I like to serve it with pasta, but it is also nice sliced and served on a green salad.

Provided by Pjaros

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 4

Number Of Ingredients 3

4 skinless, boneless chicken breast halves
½ cup prepared basil pesto, divided
4 thin slices prosciutto, or more if needed

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish.
  • Spread about 2 tablespoons of pesto per chicken breast over the top of each breast, and wrap each breast in prosciutto slices to cover the entire breast. Place the wrapped chicken breasts into the prepared baking dish.
  • Bake in the preheated oven until the chicken is no longer pink, the juices run clear, and the prosciutto is lightly crisped, about 25 minutes.

Nutrition Facts : Calories 311.6 calories, Carbohydrate 2 g, Cholesterol 83.4 mg, Fat 19.3 g, Fiber 0.9 g, Protein 31.5 g, SaturatedFat 5.5 g, Sodium 433.6 mg

ROAST CHICKEN AND PESTO



Roast chicken and pesto image

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

1.8 kg higher-welfare chicken
½ bulb garlic, plus an extra ¼ clove
2 small lemons
a few sprigs fresh thyme
extra virgin olive oil
3 bunches fresh basil, stalks removed
1 handful pine nuts, lightly toasted
50 g Parmesan, freshly grated

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

PESTO ROAST CHICKEN



Pesto Roast Chicken image

I came up with this one on the weekend just wanting to do something a little different from my usual roast chicken and I had some veg in the fridge I wanted to use up. I have listed below what I used but you could use anything like eggplant, yellow zucchini, large tomatoes rather than cherry or even baby carrots so feel free to play around with that. I served ours with the vegetables and also some corn on the cob's, we are trying not to eat to many carbs in the evenings, but it would be nice paired with roasted potatoes as well.

Provided by The Flying Chef

Categories     Whole Chicken

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 7

olive oil
1 1/2 kg whole chickens
3 tablespoons basil pesto, homemade or 3 tablespoons store bought basil pesto
4 small red onions, peeled and sliced in half
2 green zucchini, sliced in wedges
4 garlic cloves, peeled
200 g cheery tomatoes

Steps:

  • Pre Heat oven to moderate. Loosen skin on chicken breast by sliding your fingers between the skin and the flesh. Rub about 11/2 tablespoons of Pesto under the skin over the breast.
  • Rub the remaining 11/2 tablespoons of pesto over the outside of chicken, breast, legs and wings.
  • Place halved onions in a roasting pan drizzle about 1 tablespoon of olive oil over and place chicken on top.
  • Roast, uncovered in moderate oven for 30 Minutes.
  • Add garlic and zucchini to roasting pan, drizzle with a little extra oil and return to the oven for about 1 hour or until chicken is coked through.
  • If using cherry tomatoes add to roasting pan about 20 min's before the end of cooking time.
  • Serve with fresh corn on the cob and roasted potatoes.

ITALIAN PESTO ROASTED CHICKEN



Italian Pesto Roasted Chicken image

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

1 head garlic
2 cups packed fresh basil leaves
2 tablespoons grated Pecorino Romano cheese (such as Locatelli®)
¼ cup extra-virgin olive oil, or more as needed
salt and ground black pepper to taste
1 (2 1/2 pound) whole chicken, rinsed and patted dry

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

PESTO YOGURT ROAST CHICKEN



Pesto Yogurt Roast Chicken image

Marinate the chicken in the pesto-yogurt mixture up to one day before roasting.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 40m

Number Of Ingredients 5

1 whole chicken (3 1/2 to 4 pounds) cut into 8 pieces
1/4 teaspoon coarse salt and ground pepper
2 cups pesto-yogurt sauce
2 garlic cloves
1 tablespoon extra-virgin olive oil

Steps:

  • Preheat oven to 425 degrees. On a cutting board, sprinkle 1/4 teaspoon coarse salt over garlic and roughly chop. Using a flat side of the knife blade, crush mixture into a paste. Transfer garlic paste to a large glass bowl and whisk in 1 tablespoon oil, pesto-yogurt sauce, and ground pepper. Add chicken pieces and toss to coat. Cover and refrigerate 1 hour or up to overnight.
  • Arrange chicken, skin side up, on a foil and parchment-lined rimmed baking sheet. Bake until skin is crisp, and chicken is cooked through, 25 to 30 minutes.

PESTO-YOGURT ROAST CHICKEN



Pesto-Yogurt Roast Chicken image

Marinating chicken in Greek yogurt keeps the roasted meat nice and moist, while basil pesto gives it tons of fresh flavor. You can use store-bought pesto if you're pressed for time.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 40m

Number Of Ingredients 5

Coarse salt and ground pepper
2 garlic cloves
1 tablespoon extra-virgin olive oil
2 cups Pesto-Yogurt Sauce
3 1/2 to 4 pounds chicken drumsticks

Steps:

  • On a cutting board, sprinkle 1/4 teaspoon salt over garlic and roughly chop. Drag the blade at an angle across mixture until a paste forms. Transfer garlic paste to a large bowl and whisk in oil and Pesto-Yogurt Sauce; season with pepper. Add chicken pieces and toss to coat. Cover and refrigerate 1 hour (or up to overnight).
  • Preheat oven to 425 degrees. Line a baking sheet with foil, then top with parchment paper. Arrange chicken in a single layer on sheet. Bake until skin is crisp and chicken is cooked through, 25 to 30 minutes, turning halfway through.

Nutrition Facts : Calories 348 g, Fat 20 g, Protein 38 g, SaturatedFat 5 g

ROAST CHICKEN WITH PESTO AND POTATOES



Roast Chicken with Pesto and Potatoes image

Provided by John Phillips

Categories     Garlic     Potato     Poultry     Roast     Basil     Bon Appétit     Hawaii

Yield Makes 4 servings

Number Of Ingredients 5

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

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.

PESTO CHICKEN



Pesto Chicken image

These pesto-filled chicken roll-ups from our Test Kitchen can be served warm as an entree of cooled and sliced for an elegant appetizer.

Provided by Taste of Home

Categories     Appetizers     Dinner

Time 1h5m

Yield 4 main course or 12-16 appetizer servings.

Number Of Ingredients 10

1 cup loosely packed fresh basil leaves
1/4 cup minced fresh parsley
1/4 cup grated Parmesan cheese
1/4 cup olive oil
1 tablespoon pine nuts
1 to 2 garlic cloves
4 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter, melted

Steps:

  • For pesto, combine the first six ingredients in a blender; cover and process until blended. Flatten chicken to 1/4-in. thickness; sprinkle with salt and pepper. , Spread each with 2 tablespoons pesto to within 1/2 in. of the edges. Roll up jelly-roll style, starting with a short side; secure with a toothpick or small metal skewer., Place chicken in a greased 11x7-in. baking dish; brush with butter. Bake, uncovered, at 375° for 30-35 minutes or meat is no longer pink. Remove toothpicks or skewers. Serve warm as a main course., For an appetizer, cool for 15 minutes, then refrigerate until chilled. Cut cold chicken into 1/2-in. slices.

Nutrition Facts : Calories 332 calories, Fat 24g fat (7g saturated fat), Cholesterol 82mg cholesterol, Sodium 503mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 26g protein.

BAKED PESTO CHICKEN BREASTS



Baked Pesto Chicken Breasts image

A simple yet so tasty dish served with salad, rice or even chips!

Provided by sweetunique

Time 1h

Yield Serves 4

Number Of Ingredients 7

4 skinless chicken breasts
4 to 8 tablespoons red or green pesto
150 to 200g grated mozzarella cheese
1 tomato, chopped
1 tbsp fresh parsley, chopped
1 tbsp fresh basil, chopped
salt and pepper to taste

Steps:

  • Preheat the oven to 180 C / Gas mark 4. Line a baking dish with parchment or foil.
  • Take the chicken breasts and smother them in the pesto on all sides. Use 4 to 8 spoonfuls of pesto, depending on your taste. Also season the chicken with salt and pepper if desired.
  • Place the chicken breasts in the baking dish and bake in the preheated oven for 30 minutes. At 30 minutes, quickly take the chicken breasts out of the oven and sprinkle with half the mozzarella, then with chopped tomato, followed by fresh chopped herbs then the remainder of the Mozzarella.
  • Place the chicken back in the oven and cook a further 20 to 25 minutes, until the chicken is done and no longer pink, and the cheese is melted.

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Top Asked Questions

How to make Pesto Chicken?
To make the pesto chicken: Preheat your oven to 400ºF (200ºC). Toss cherry tomatoes with 2 tablespoons of olive oil, salt, and pepper on a rimmed baking sheet. Spread the grape tomatoes in one layer. Roast the tomatoes for about 20 minutes until blistered while preparing the chicken. 2.
How do you cook with pesto in the oven?
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 the pesto in the gap. Using your fingers, smooth the skin back over the chicken, spreading the pesto out underneath.
How long do you cook chicken breast in pesto sauce?
Place chicken, breast side up, on a rack in a shallow roasting pan. Brush chicken with half of remaining pesto. Roast uncovered 1 to 1 ½ hours, brushing occasionally with remaining sauce, until a thermometer inserted near the thigh reaches 180 degrees.
How do you cook chicken thighs in pesto sauce?
Spread about ¼ cup pesto sauce between the skin and meat of the chicken. Fold wings of chicken across back with tips touching. Spoon onion mixture into cavity of chicken, then tie or skewer drumsticks to tail. Place chicken, breast side up, on a rack in a shallow roasting pan.

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