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)
1/2 tablespoon vegetable 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 vegetable 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 run oil, salt, pepper, paprika and 1/4 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