Pesto Roast Chicken with Crispy Potatoes
Description
This easy to make inspired Mediterranean Pesto Roast Chicken with crispy potatoes is perfect Easter brunch or any small together! One of the things that I love about this dish is the you get a complete meal out of it! Between the chicken and the crispy potatoes. All you have left to do is make a salad...if you are feeling extra healthy.
Ingredients
- 1.5 pounds mini red potatoes (halved)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon Kosher salt
- 4.5 pounds whole chicken (at room temperature)
- 1 tablespoon Kosher salt
- 1 tablespoon Black pepper
- 1/4 cup pesto (we use Rana Pasta Sauce Basil Pesto)
- 1 lemon (sliced)
- 1 batch of thyme sprigs
Crispy Potatoes
Pesto Roast Chicken
Instructions
Preheat oven to 450F degrees and place a rack in the middle of the oven. In a large baking dis, roasting pan or cast iron skillet. Drizzle with olive oil, pepper and salt. Toss to coat.
Pat the chicken dry with a paper towel. Rub chicken with salt and pepper all over generously. Using your fingers, gently loosen and pull away the skin from the breasts, legs and back. Stuff with pesto under the skin. Little by little spread the pesto against the meat all over. 
Place the chicken, breast-side up, on top of the potatoes. Stuff the lemon slices and thyme sprigs in the chicken's cavity. Then transfer the chicken onto the baking dish and place in the oven. Lower the temperature down to 400F degrees and roast until the thickest part of the chicken's thigh reads 170F degrees. This will take about 1to 1 1/2 hours.
Remove the chicken off of the baking dish and let it rest for 10 to 15 minutes, then carve it. Place the potatoes back in the oven for about 10 minutes. Once the potatoes are done, transfer them onto a serving dish with the chicken. Enjoy with your favorite sides!
Note
* You can add more potatoes to this recipe. Sometimes we will out 3 pounds of mini red potatoes in this recipe because everyone loves the potatoes so much!