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Roasted pesto chicken with cannellini beans
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
90 minutes
Elevate roast chicken with a zesty basil pesto crust.
Ingredients:
  • 1.8kg whole fresh chicken
  • 225.00 gm basil pesto
  • 200g grape tomatoes, halved
  • 250g cherry tomatoes
  • 3 garlic cloves, peeled, thinly sliced
  • 400g can cannellini beans, drained, rinsed
  • Lemon wedges, to serve
Instructions:
  • Preheat oven to 200°C/180°C fan-forced. Rinse the whole chicken under cold water and pat dry with paper towel, then trim excess fat.
  • Gently create two pockets under the chicken skin on each side with your fingers. Be careful not to tear the skin. Spread 1/2 cup pesto under the skin, making sure it's evenly distributed, and then gently pat the skin back into place. Use kitchen string to tie the legs together.
  • Place chicken in a roasting pan and gently brush with a touch of oil. Season generously with salt and pepper. Roast uncovered, basting intermittently, for 40 minutes.
  • Combine tomatoes, garlic, and remaining oil in a bowl. Season with salt and pepper. Place around the chicken in a roasting pan. Roast for 10 minutes more. Add beans to the pan, gently toss. Roast another 10 minutes until chicken juices run clear when pierced. If chicken is browning too much, cover with foil. Remove from oven, loosely cover with foil, and let it rest for 5 minutes. Serve with lemon wedges, salad leaves, and remaining basil pesto.

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