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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 327.7
  • Total Fat: 5.8 g
  • Cholesterol: 73.9 mg
  • Sodium: 109.4 mg
  • Total Carbs: 37.0 g
  • Dietary Fiber: 5.4 g
  • Protein: 31.4 g

View full nutritional breakdown of Pesto Roast Chicken calories by ingredient
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Pesto Roast Chicken

Submitted by: NALDI2002

Introduction

Roast Chicken rubbed with pesto served with carrots and potatoes Roast Chicken rubbed with pesto served with carrots and potatoes
Number of Servings: 4

Ingredients

    2 tbsp Low Fat Pesto
    2 cups basil
    1 tbsp olive oil
    2 tbsp chopped walnuts
    1/3 cup parmesan cheese
    dash salt
    dash pepper
    1/4 cup vegetable stock
    5 lb chicken
    1/4 cup vegetable stock
    20 baby carrots
    2 russett potatoes

Directions

Put all of the pesto ingredients into a blender or food processor and blend until your desired texture.
Preheat oven to 450 degrees.
Remove neck and gizzards from the chicken cavity. Rise chicken under cold water. Pat dry with paper towels.
Slice potatoes into 1/4 in thick slices and line the bottom of your roasting pan. Add carrots to the pan. Pour the vegtable stock over the vegetables.
Place chicken in the roasting pan. Push pesto under the skin.
Bake chicken at 450 degrees for 30 minutes. Reduce heat and bake until a thermometer in the thigh reads 180 degrees. Approximately 1 hour.

Number of Servings: 4

Recipe submitted by SparkPeople user NALDI2002.






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