Pesto whole chicken baked over a bed of colourful vegetables is the juiciest and most flavorful chicken you’ll ever taste. Seasoned with fresh herbs and pantry staple spices, every bite of this tender chicken dinner is mouthwatering and delicious. Plus, it’s quick and easy to prep before you are ready to pop it into the oven. Although it takes some time to roast in the oven, once you take a bite you’ll know it was worth it.
Why You’ll Love Pesto Whole Chicken
- The most tender, juicy, and crispy chicken. This pesto whole chicken is everything you crave in a good chicken recipe. On the inside, it’s juicy and incredibly tender on the inside, and the skin is crisped to perfection.
- Made with simple ingredients that add tons of flavor. This pesto whole chicken does not lack any flavor. Pesto, herbs, and seasoning pairs bring out the natural flavors of chicken in the best possible way. Throw in some sheet pan veggies, and it tastes even better. Allowing everything to cook in the oven for an hour allows all these delicious tastes to combine and form something truly delectable.
- The roasted vegetable bed. Even though the brussels sprouts, carrots, and sweet potatoes lay underneath the pesto whole chicken, they also star in this recipe! Each of these vegetables brings unique flavors, textures, and colors to your meal, and turn it into a more wholesome and filling meal.
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
- vegetable oil
- salt and pepper
- paprika
- pesto - feel free to use homemade pesto or store-bought, whichever is easier. You can make Basil Pesto in just 5 minutes at home.
- fresh herbs - I recommend thyme or rosemary.
- onion
- vegetables - I used brussels sprouts, carrots, sweet potatoes. Feel free to switch it up with different veggies, or you can roast the chicken on it’s own.
- balsamic vinegar - adds flavor to the vegetables. You can leave this out if you prefer.
You will also need measuring spoons, mixing bowl, and a 2.5 quart casserole dish.
How to Make the Best Pesto Whole Chicken
- Marinate the chicken. Use a paper towel to pat the whole chicken completely dry. Generously rub oil, salt, pepper, paprika and ¼ cup pesto sauce evenly over the whole chicken inside and out. Set aside for at least 30 minutes or refrigerate overnight. If refrigerating, it’s ideal to bring the marinated chicken to room temperature when ready to cook. This will help to achieve more tender and juicier meat.
- Stuff the chicken. Stuff thyme and onion into the cavity of the chicken.
- Prepare vegetables. In a large mixing bowl, combine brussels sprouts, carrots, sweet potatoes, oil, salt, pepper and vinegar. Toss well to coat.
- Assemble. Spread the vegetables evenly in a 2.5 quart casserole dish or roasting pan. Place the whole chicken with breasts side up over the vegetables.
- Roast. Bake the chicken in a 425F preheated oven for 20 minutes until nicely brown. Reduce the oven temperature to 375F and continue baking for 1 hour to 1.5 hours (depending on the size of the chicken) until the internal temperature reaches 165F as read on a meat thermometer. The rule of thumb is 18 to 20 minutes per pound. You can check the internal temperature by sticking a meat thermometer into the thickest part of the breast.
- Broil (optional): To make chicken skin extra crispy and brown, turn on the broiler setting to high and let it broil in the oven for an additional 5 minutes.
- Let it rest. Remove the casserole from the oven and let rest at room temperature for 15 minutes before serving.
How to Serve Pesto Chicken
Pesto whole chicken pairs well with almost any sides including vegetable sides, pasta, rice, and salad. Here are some of my favorites:
- 25 Best Side Dishes for Chicken
- One Pan Roasted Harvest Vegetables
- Lemon Garlic Roasted Baby Potatoes
- Air Fryer Broccoli
- Fettuccine Alfredo Pasta
- Garden Salad
- Grilled Corn on the Cob
Recipe Tips and FAQ
Can I roast the pesto chicken by itself?
Absolutely! You can skip the vegetables completely and follow recipe as written (omitting the veggies).
How to store
Keep leftover pesto chicken in an airtight container in the refrigerator for up to 3-4 days.
Can you freeze a whole chicken?
Yes! You can also freeze this whole chicken after it’s been cooked. I recommend tearing the meat off the bone, wrapping it in plastic wrap, then placing it in a freezer bag before freezing. It will last for up to three months in the freezer, and will make it easy to throw into Leftover Rotisserie Chicken Recipes.
How to reheat
If frozen, thaw in the fridge overnight. Reheat leftover pesto chicken in a 350F oven for 15-30 minutes until warmed through. Wrap the chicken in aluminum foil to keep it from drying out, allowing room for air to circulate in the foil.
More Whole Chicken Recipes
- Dutch Oven Whole Roast Chicken
- Instant Pot Whole Chicken
- Greek Lemon Garlic Whole Roast Chicken
- Slow Cooker Whole Chicken
- Roasted Spatchcock Chicken
- Harissa Spatchcock Chicken
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Pesto Whole Chicken
- Total Time: 1 hour 35 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
Pesto whole chicken baked over a bed of vegetables is the juiciest and most flavorful chicken you’ll ever taste. Quick and easy to prep and pop in the oven.
Ingredients
For the chicken:
- 1 medium whole chicken (about 3-4 pounds)
- ½ tablespoon vegetable 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 vegetable 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 run oil, salt, pepper, paprika and ¼ cup pesto sauce evenly over the whole chicken inside and out. Set aside for at least 30 minutes or refrigerate overnight. If refrigerating, it’s ideal to bring the marinated chicken to room temperature when ready to cook. This will help to achieve more tender and juicier meat.
- Preheat oven to 425F.
- Stuff thyme and onion into the cavity of the chicken.
- In a large mixing bowl, combine brussels sprouts, carrots, sweet potatoes, oil, salt, pepper and vinegar. Toss well to coat.
- Spread the vegetables evenly in a 2.5 quart casserole dish or roasting pan. Place the whole chicken with breasts side up over the vegetables.
- Bake the chicken for 20 minutes until nicely brown. Reduce the oven temperature to 375F and continue baking for 1 hour to 1.5 hours (depending on the size of the chicken) until the internal temperature reaches 165F as read on a meat thermometer. The rule of thumb is 18 to 20 minutes per pound. You can check the internal temperature by sticking a meat thermometer into the thickest part of the breast.
- Broil (optional): To make chicken skin extra crispy and brown, turn on the broiler setting to high and let it broil in the oven for an additional 5 minutes.
- Remove the casserole from the oven and let rest at room temperature for 15 minutes before serving.
Notes
How to roast the pesto chicken by itself: You can skip the vegetables completely and follow recipe as written (omitting the veggies).
How to store: Keep leftover pesto chicken in an airtight container in the refrigerator for up to 3-4 days.
How to freeze: You can also freeze this whole chicken after it’s been cooked. I recommend tearing the meat off the bone, wrapping it in plastic wrap, then placing it in a freezer bag before freezing. It will last for up to three months in the freezer, and will make it easy to throw into Leftover Rotisserie Chicken Recipes.
How to reheat: If frozen, thaw in the fridge overnight. Reheat leftover pesto chicken in a 350F oven for 15-30 minutes until warmed through. Wrap the chicken in aluminum foil to keep it from drying out, allowing room for air to circulate in the foil.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Category: Chicken
- Method: Roast
- Cuisine: Italian
Kathryn Jennings says
The best roast chicken I have ever made!