Roast Chicken with Pesto and Vegetables

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 428.0
  • Total Fat: 12.7 g
  • Cholesterol: 113.8 mg
  • Sodium: 713.3 mg
  • Total Carbs: 41.2 g
  • Dietary Fiber: 6.6 g
  • Protein: 39.2 g

View full nutritional breakdown of Roast Chicken with Pesto and Vegetables calories by ingredient
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Number of Servings: 4


    2 cups fresh cilantro or parsley leaves
    1/4 cup walnuts
    3 TBS lemon juice
    1 TBS olive oil
    4 cloves of garlic (or to taste)
    1 tsp paprika
    1 tsp curry powder
    1 tsp cumin
    1 tsp salt

    1 chicken (about 3 1/2 lbs) cut into 8 pieces skin removed
    2 large baking potatoes cut into wedges, wedges cut in half
    2 red bell peppers cut into wedges, wedges cut in half


1 Heat oven to 375ºF. Coat large roasting pan with nonstick cooking spray.

2 Make pesto: Process cilantro, walnuts, lemon juice, olive oil, garlic, spices and salt in food processor until smooth. Rub on chicken (instead of using a whole chicken, I just use the parts I like, usually a combo of chicken legs and breasts).

3 Make Chicken: Place chicken, potatoes and peppers in pan. Coat veggetables with cooking spray; season with black pepper and garlic powder if desired.

4 Bake 40 minutes, stirring vegetables after 30 mins, until vegetables are tender and chicken juices run clear.

Makes 4 servings (2 pieces of chicken and 1/4 of the vegetables)

Number of Servings: 4

Recipe submitted by SparkPeople user NIKI778.

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