Sundried Tomato Pesto Roasted Chicken

Prep Time: 10 minutes
Cook Time: 1 hr 30 mins
Total Time: 1 hr 45 mins

Serves: 4
Yield: 1 5 lb chicken
Kosher Designation: Meat
Difficulty: Beginner

Ingredients

1 cup packed fresh basil leaves

3 tablespoons pine nuts

3 cloves garlic

1/3 cup sundried tomatoes

1/2 teaspoon kosher salt

Freshly ground black pepper

1/4 cup olive oil

1 (5-pound) whole chicken

Preparation

In a food processor, pulse basil, pine nuts, garlic, sundried tomatoes, salt and pepper a few times until coarsely chopped. With processor running, slowly add olive oil until combined.
Preheat oven to 400 F.
Place chicken on a greased sheet pan or roasting pan. Completely cover with pesto, lifting skin on top of breast and rubbing underneath the skin as well. Loosely cover with foil and roast for 30 minutes. Remove foil and continue to roast until a thermometer inserted into the breast reaches 165 F, about 1 hour.
Carve into pieces and serve.

Jamie Geller is Chief Foodie Officer at Kosher.com and author of the newly released Quick & Kosher Meals in Minutes as well as Quick & Kosher: Recipes From The Bride Who Knew Nothing. For over 1,500 recipes and to watch Jamie’s Quick & Kosher cooking show, visit her online at blog.kosher.com.