Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 30 minutes
Ingredients:
- 1 broiler or roasting chicken, about 4 to 5 pounds
- 1/4 cup prepared pesto
- fresh basil leaves or 1 teaspoon dried leaf basil and cut up lemon and/or orange, for cavity, optional
- salt and pepper
Preparation:
Wash chicken and pat dry. With your fingers, separate the skin from the meat around the breast and legs. Push small amounts of pesto under the skin, using about 1/4 cup. Rub a little pesto over the skin and sprinkle lightly with salt and pepper. If desired, fill the cavity with cut-up lemon and orange, along with fresh basil leaves or about 1 teaspoon of dried basil.
Roast for 15 minutes, then reduce heat to 350°. Continue roasting for about 18 to 20 minutes per pound, or to about 165° on a meat thermometer inserted into the thickest meaty part of the thigh.
Serves 4.
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