Pesto Roast Chicken with Garlic and Parmesan
By Sacla'Roast chicken is always a crowd pleaser and this recipe has an Italian twist with Sacla' Classic Basil Pesto, fresh thyme and plenty of Parmesan. Delizioso!Time and servings
Total time
Prep time
Cooking time
Ingredients
8 total- 1 small handful of thyme
- 1 tbsp of olive oil
- 1 kg of free range chicken, around 2kg
- 190 g of sacla' basil pesto
- 1 heaped tbsp of grated parmesan
- 1 pinch of ground black pepper, to season
- 1 garlic clove, peeled and crushed
- 1 pinch of salt, to season
Method
5 stepsStep 1
Preheat the oven to 200C/gas mark 6.
Step 2
Put the thyme in the centre of a large roasting tin, place the chicken on top, then rub generously with the olive oil and garlic. Season with salt and pepper and cover with foil.
Step 3
Roast the chicken on the middle shelf of the oven for 1 1/4 hours, basting with the juices once or twice.
Step 4
Remove the foil, spoon over the Pesto and scatter with Parmesan. Return to the oven and bake for a further 15 minutes. The chicken is ready when it is golden brown all oven and the juices run clear when you poke one of the thighs with a small fine skewer.
Step 5
Once cooked to your liking, remove from the oven and loosely cover with a clean piece of foil. Leave to rest for 15-20 minutes before carving.