Pesto Roast Chicken is a simple yet impressive dinner that's full of flavor, color, and aroma. A whole chicken is coated in garlicky basil pesto, stuffed with fresh herbs, and roasted over a bed of caramelized vegetables until the skin turns golden and crisp. Every bite is juicy, tender, and infused with that irresistible pesto flavor - herby, garlicky, and slightly nutty. It's the kind of meal that looks fancy enough for company but is easy enough for a weeknight roast.
Roasting a whole chicken with pesto is a game-changer. The rich, oily texture of pesto locks in moisture, ensuring perfectly juicy meat every time, while the herbs and garlic perfume your kitchen as it cooks. The vegetables roast underneath, soaking up the savory drippings and balsamic glaze for the ultimate one-pan dinner that's hearty, wholesome, and low-effort. This pesto whole chicken is truly a flavor-packed twist on classic roast chicken.
This recipe was inspired by my love for all things pesto (and my obsession with making dinners that double as meal prep). It pairs beautifully with my Garlic Herb Mashed Potatoes or a crisp Beet Salad for a balanced meal that feels rustic and restaurant-worthy. Whether you're cooking for Sunday dinner or a cozy gathering with friends, this pesto roast chicken will absolutely steal the show.
The best roast chicken I have ever made!
- Kathryn ★★★★★
Why You'll Love This Recipe
- The most tender, juicy, and crispy chicken. This pesto roast chicken is everything you crave in a perfect chicken dinner - juicy and tender on the inside, with crispy, golden-brown skin that locks in all the flavor. Every bite melts in your mouth, bursting with the herby richness of basil pesto.
- Made with simple ingredients that deliver big flavor. You don't need anything fancy to make this whole roast chicken taste incredible. A few pantry staples (olive oil, pesto, herbs, and seasoning) bring out the natural flavor of the chicken in the most delicious way. Add a bed of roasted vegetables underneath, and every bite becomes a mix of savory, herby, and slightly sweet goodness.
- A bed of roasted vegetables that steals the show. The brussels sprouts, carrots, and sweet potatoes aren't just side characters here, they soak up all the drippings and pesto juices from the chicken, becoming caramelized, flavorful, and just as irresistible. It's a wholesome, one-pan dinner that feels both comforting and elegant.
- Easy dinner idea. With just a few ingredients, you can roast a whole chicken that feels restaurant-worthy with minimal prep. Leftovers are also delicious shredded over pasta, tossed in salads, or stuffed into wraps for easy lunches.
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Ingredients and Substitutions
To make this easy Pesto Whole Chicken, you will need the following ingredients (full quantities in the recipe card below):
- whole chicken - Use a 3-4 pound whole chicken, cleaned and patted completely dry. This size roasts evenly and stays juicy.
- olive oil - Helps the skin turn golden and crisp in the oven. It also helps the vegetables crisp up and roast evenly. Substitute with vegetable oil if needed.
- salt and pepper - Essential for seasoning and enhancing all the flavors.
- paprika - Adds a subtle smoky flavor and beautiful color to the chicken skin.
- basil pesto - Use either homemade pesto or store-bought. For a twist, try kale or spinach pesto.
- fresh herbs - Fresh thyme or rosemary tucked inside the cavity infuse the roast with aroma and earthy flavor.
- onion - Adds moisture and a hint of sweetness to the cavity while roasting.
- vegetables - We used brussels sprouts, carrots, and sweet potatoes for a hearty, colorful base. Trim and halve the brussels sprouts for even roasting, and cut the carrots into 1-inch pieces. Feel free to mix it up with your favorite veggies, or roast the chicken on its own for a simpler version.
- balsamic vinegar - Adds tangy depth and enhances the caramelized flavor. You can leave this out if you prefer.
Equipment
You'll also need measuring cups and spoons, mixing bowl, a baking tray or roasting pan, a basting brush, kitchen twine (for trussing), and an instant-read thermometer to ensure the chicken reaches perfect doneness.
Instructions
- Prepare the chicken. Use a paper towel to pat the whole chicken completely dry. Generously rub olive oil, salt, pepper, paprika, and pesto evenly over the entire bird, inside and out. Let it rest for at least 30 minutes or refrigerate overnight. If refrigerating, bring the marinated chicken to room temperature before cooking - this helps the meat stay tender and juicy.
- Stuff with aromatics. Stuff the cavity of the chicken with thyme sprigs and onion halves to infuse flavor from the inside out as it roasts.
- Prepare the vegetables. In a large mixing bowl, combine brussels sprouts, carrots, and sweet potatoes with vegetable oil, salt, pepper, and balsamic vinegar. Toss well to coat the vegetables evenly.
- Arrange in the pan. Spread the vegetables evenly in a 2.5-quart casserole dish or roasting pan. Place the whole chicken, breast side up, on top of the vegetables so the juices baste them as it cooks.
- Roast the chicken. Bake the chicken in a 425°F (220°C) preheated oven for 20 minutes until lightly browned. Reduce the oven temperature to 375°F (190°C) and continue baking for 1 to 1½ hours, depending on the size of the chicken, until the internal temperature reaches 165°F (74°C). Check doneness by inserting a meat thermometer into the thickest part of the breast or thigh.
When roasting a whole chicken, plan for about 18-20 minutes per pound at 375°F. This simple rule helps you estimate cooking time accurately so your chicken stays perfectly juicy and cooked through every time.
- Optional broil for crispy skin. For extra crispy and golden-brown skin, turn the broiler to high and broil for an additional 5 minutes, watching closely to avoid burning.
- Rest before serving. Remove the pan from the oven and let the chicken rest at room temperature for 15 minutes before carving. This allows the juices to redistribute for perfectly tender meat.
Expert Tip: Pat the Chicken Dry for Crisp Skin
Before spreading on the pesto, pat the chicken completely dry with paper towels, especially under the wings and around the legs. This step helps the oil and pesto stick better, giving you that beautiful, golden-brown chicken skin that crisps up perfectly in the oven.
More Tips and Tricks
- Use good pesto. The flavor of your chicken depends heavily on your pesto. Homemade is best, but a quality store-bought one works too. We used our easy 5 minute Homemade Basil Pesto.
- Make your own pesto. It's easy to make homemade pesto in a food processor - just blend fresh basil, garlic cloves, Parmesan, pine nuts, and olive oil until smooth. The fresh flavor takes this mixture to the next level.
- Roast on a rack. Elevating the chicken helps the heat circulate and keeps the bottom from steaming.
- Don't skip resting. Resting lets the juices redistribute, keeping the meat tender and juicy.
- Save the drippings. The pan juices make an incredible sauce for drizzling over the carved chicken.
- Save the bones. After carving, save the bones to make a flavorful chicken soup or broth. The roasted flavor gives your stock incredible depth.
Recipe Variations
- Add more pesto flavor. Brush the chicken with extra pesto halfway through roasting for an extra burst of herby goodness.
- Garlic butter version. Combine equal parts pesto and garlic herb butter for a richer coating and extra shine.
- Add lemon. Mix a tablespoon of lemon juice into the pesto for a brighter, zesty flavor.
- Swap with herb pesto. Swap basil pesto for parsley, oregano, or rosemary pesto for a different herbal note.
- Make a spatchcocked version. Butterfly the chicken to reduce the cooking time to 40-45 minutes for a quicker dinner. See our tips for making Spatchcock Chicken.
- Pesto salmon. Try the same pesto mixture on salmon for a quick, protein-packed dinner. Roast at 400°F for about 12-15 minutes until flaky and tender.
- Pesto chicken breasts. Not in the mood to roast a whole bird? Use skinless chicken breasts instead. Simply coat them with basil pesto and bake at 400°F for 25-30 minutes until cooked through.
Storage
How to Store
Keep leftover pesto chicken in an airtight container in the refrigerator for up to 3-4 days.
How to Reheat
Reheat in a 350°F oven for 10-15 minutes, covered with foil to retain moisture. You can also shred and reheat in a skillet with a drizzle of olive oil.
How to Freeze
Freeze shredded or whole portions in freezer-safe bags for up to 3 months. Thaw overnight in the fridge before reheating. Freezing leftovers makes it easy to throw into Leftover Rotisserie Chicken Recipes.
How to Serve
This pesto roast chicken pairs perfectly with roasted vegetables, mashed potatoes, or a fresh green salad. Serve it with crusty bread to soak up the pesto pan sauce, or toss the leftovers into pasta, grain bowls, or sandwiches for quick, flavorful meals throughout the week. It's a truly versatile dish that transforms simple ingredients into something special.
These are my favorite side dishes to serve with pesto chicken:
Side Dishes for Chicken
Looking for the perfect accompaniments to your chicken dinner? From roasted vegetables and fresh salads to creamy mashed potatoes and flavorful grains, our collection of sides has something for every type of chicken recipe.
FAQ
Yes! Pesto is a fantastic pairing with roast chicken. Its blend of basil, garlic, Parmesan, and olive oil adds a burst of herby, savory flavor that seeps into the meat as it cooks, creating a juicy and aromatic roast.
For the best flavor, spread pesto before roasting so it can infuse the chicken as it cooks. You can also add a fresh spoonful afterward for extra brightness and aroma.
Absolutely. Store-bought pesto can be used straight from the jar - just give it a stir first. For more depth, mix in a spoonful of olive oil or a squeeze of lemon before using.
Good-quality pesto doesn't need much! But for extra richness, you can mix in a splash of lemon juice, olive oil, or grated Parmesan to balance the flavor.
It depends on your taste! Green pesto (basil-based) has a bright, fresh, herby flavor, while red pesto (made with sun-dried tomatoes) is richer and slightly smoky. Both work wonderfully with chicken.
To make pesto chicken, simply coat the chicken in pesto before roasting, grilling, or baking. The oil in the pesto helps crisp the skin while the basil and garlic infuse deep flavor into the meat.
Preheat your oven to 400°F (200°C), coat the chicken with pesto, and roast until the internal temperature reaches 165°F (74°C). For whole chickens, this takes 1-1½ hours; for pieces, about 25-35 minutes.
A higher temperature like 400-425°F produces crispier skin and juicy meat. Lower temperatures (350°F) are better for larger birds or slower roasts.
Roast the chicken uncovered to achieve crispy, golden-brown skin. If the pesto starts to darken too quickly, tent it loosely with foil halfway through cooking.
Absolutely! You can skip the vegetables completely and follow recipe as written (omitting the veggies).
Traditionally, pesto is served with pasta (most famously trofie or linguine) but it also pairs beautifully with chicken, seafood, potatoes, and roasted vegetables.
More Whole Chicken Recipes
Looking for other recipes like this? Try these:
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Recipe
Pesto Roast Chicken
- Total Time: 1 hour 30 minutes
- Yield: 4-6 servings 1x
- Diet: Gluten Free
Description
Pesto Roast Chicken is juicy, flavorful, and roasted with basil pesto over vegetables for an easy, one-pan dinner everyone loves.
Ingredients
For the chicken:
- 1 medium whole chicken (about 3-4 pounds)
- ½ tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon paprika
- ¼ cup pesto
- 3-4 sprigs of thyme or rosemary
- ½ medium onion
For the vegetables:
- 2 cups brussels sprouts, halved lengthwise
- 2 medium carrots, chopped into 1-inch pieces
- 1 medium sweet potato, cut into 1-inch cubes
- ½ tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon balsamic vinegar
Instructions
- Use a paper towel to pat the whole chicken completely dry. Generously rub olive oil, salt, pepper, paprika, and pesto evenly over the entire bird, inside and out. Let it rest for at least 30 minutes or refrigerate overnight. If refrigerating, bring the marinated chicken to room temperature before cooking (this helps the meat stay tender and juicy).
- Preheat your oven to 425°F (220°C) while the chicken rests.
- Stuff the cavity of the chicken with thyme sprigs and onion halves to infuse flavor from the inside out as it roasts.
- In a large mixing bowl, combine brussels sprouts, carrots, and sweet potatoes with vegetable oil, salt, pepper, and balsamic vinegar. Toss well to coat the vegetables evenly.
- Spread the vegetables evenly in a 2.5-quart casserole dish or roasting pan. Place the whole chicken, breast side up, on top of the vegetables so the juices baste them as it cooks.
- Bake the chicken for 20 minutes until lightly browned. Reduce the oven temperature to 375°F (190°C) and continue baking for 1 to 1½ hours, depending on the size of your bird, until the internal temperature reaches 165°F (74°C). The rule of thumb is 18-20 minutes per pound. Check doneness by inserting a meat thermometer into the thickest part of the breast or thigh.
- Optional broil: For extra crispy and golden-brown skin, turn the broiler to high and broil for an additional 5 minutes, watching closely to avoid burning.
- Remove the pan from the oven and let the chicken rest at room temperature for 15 minutes before carving. This allows the juices to redistribute for perfectly tender meat.
Notes
How to store: Keep leftover pesto chicken in an airtight container in the refrigerator for up to 3-4 days.
How to reheat: Reheat in a 350°F oven for 10-15 minutes, covered with foil to retain moisture. You can also shred and reheat in a skillet with a drizzle of olive oil.
How to freeze: Freeze shredded or whole portions in freezer-safe bags for up to 3 months. Thaw overnight in the fridge before reheating. Freezing leftovers makes it easy to throw into Leftover Rotisserie Chicken Recipes.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Chicken
- Method: Roast
- Cuisine: Italian
This recipe was originally published in 2021. It has since been updated with new content.
Kathryn Jennings says
The best roast chicken I have ever made!