|Photo: Pesto Roast Chicken with Garlic and Parmesan Recipe|
Serves: 6, On the table in: Over 60 Minutes
small handful lemon thyme
2kg free-range or organic chicken
1 tblsp olive oil
1 large clove garlic, peeled & crushed
190g jar Sacla' Classic or Organic Basil Pesto
1 heaped tblsp finely grated Parmesan
salt & freshly ground black pepper
Preheat the oven to 200°C, 400°F, Gas Mark 6.
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 and season with salt and pepper. Cover with foil.
Roast the chicken on the middle shelf of the oven for 1¼ hours, basting with the juices once or twice. Remove the foil, spoon over the Pesto and scatter with the Parmesan. Return to the oven and bake for a further 15 minutes. The chicken is ready when it's golden brown all over and the juices run clear when you poke one of the thighs with a small fine skewer.
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. Buonissimo!
Source: Sacla UK
More Chicken Recipes:
Roast Chicken with Sacla' Sun-Dried Tomato Paste
Open Chicken Sandwich
Poached Chicken with Spring Vegetable Salad
Chicken Tandoori Roll
Chilli, Lemon and Garlic Butterflied Chicken