Pesto Roasted Chicken

​​​​​​​Prep Time: 20 mins  |  Cook Time: 90 mins |  ​​​​​​​Serves: 4 People

Roasting up a chicken at least once each week is a big part of how to keep your family on track with healthy eating. It’s dinner one night, then the leftovers go into a salad or soup. This version is made especially vibrant with a basil pesto thickened with pepitas.

Ingredients
  • 6 garlic cloves
  • 4 ounces fresh basil leaves (about 4 cups loosely packed)
  • 1⁄4 cup toasted pepitas
  • 1⁄4 cup olive oil
  • 1⁄4 cup fresh lemon juice
  • 1 (3 1⁄2- to 4-pound) whole chicken, rinsed and patted dry
  • Kosher salt
  • 1 lemon, halved
Instructions
  1. Preheat the oven to 350°F.
  2. To make the pesto: In a food processor, combine the garlic, basil, pepitas, olive oil, and lemon juice. Pulse to make a smooth pesto. Season with salt.
  3. Set the chicken in a roasting pan. Separate the skin over the chicken breasts by gently working your fingers underneath. Spoon or rub the pesto all over the breasts under the skin. Rub the rest of the pesto over the skin of the chicken. Sprinkle the chicken with salt.
  4. Stuff the halved lemon into the chicken’s cavity. Roast the chicken for 90 minutes, or until the skin is golden and crispy and the meat is juicy and falling from the bone.
  5. Let the chicken rest for 5 to 10 minutes and then cut it up and transfer to a serving platter. Garnish with the roasted lemon halves from inside the chicken.

Originally posted at: www.terrywahls.com/pesto-roasted-chicken Reprinted from Pure Delicious by arrangement with Pam Krauss Books and Avery Books, members of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Heather Christo LLC

 


 

Dr. Terry Wahls is a clinical professor of medicine at the University of Iowa where she conducts clinical trials. She is also a patient with secondary progressive multiple sclerosis, which confined her to a tilt-recline wheelchair for four years. Dr. Wahls restored her health using a diet and lifestyle program she designed specifically for her brain and now pedals her bike to work each day. She is the author of The Wahls Protocol, and the new cookbook The Wahls Protocol Cooking for Life.

 

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