Does pesto go with roast chicken?

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.

Do you put pesto on chicken before or after cooking?

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.

Can I use pesto straight from the jar?

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.

Do I need to add anything to pesto sauce?

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.

What tastes better, red or green pesto?

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.

How to prepare chicken with pesto?

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.

How to cook pesto chicken in the oven?

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.

Is it better to roast chicken at 350 or 400?

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.

Should you roast a whole chicken covered or uncovered?

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.

Can I roast the pesto chicken by itself?

Absolutely! You can skip the vegetables completely and follow recipe as written (omitting the veggies).

What is pesto traditionally served with?

Traditionally, pesto is served with pasta (most famously trofie or linguine) but it also pairs beautifully with chicken , seafood , potatoes , and roasted vegetables .

Pesto Roast Chicken (Whole Roast with Basil Pesto)

Name: Pesto Roast Chicken
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: Italian
Ingredients: 1 medium whole chicken (about 3-4 pounds); 1/2 tablespoon olive oil; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 1/2 teaspoon paprika; 1/4 cup pesto; 3-4 sprigs of thyme or rosemary; 1/2 medium onion; 2 cups brussels sprouts, halved lengthwise; 2 medium carrots, chopped into 1-inch pieces; 1 medium sweet potato, cut into 1-inch cubes; 1/2 tablespoon olive oil; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 1 tablespoon balsamic vinegar

Description

Pesto Roast Chicken is juicy, flavorful, and roasted with basil pesto over vegetables for an easy, one-pan dinner everyone loves.

Ingredients

Scale

For the chicken:

1 medium whole chicken (about 3-4 pounds)
1/2 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon paprika
1/4 cup pesto
3-4 sprigs of thyme or rosemary
1/2 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
1/2 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon balsamic vinegar

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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