Pesto Roast Chicken with Crispy Potatoes
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.
What Mediterranean Flavors Does Pesto Roast Chicken with Crispy Potatoes have?
This Pesto roast chicken with crispy potatoes is rich in flavor and beautiful aromas.
Thyme is one of the most versatile herbs in mediterranean cooking that has been used since the ancient Greek and Egyptian times. It is extremely easy to grow and can be used fresh or dry.
It is used because of its distinctive taste and aroma. Fresh thyme leaves or sprigs are excellent addition to poultry and white fish!
Basil a leafy green herb is aromatic and has a mild flavor. Mediterranean cuisine incorporates basil into many popular dishes, particularly Italian dishes.
Basil can also be used in combination with spices like parsley, rosemary and sage really well. Surprisingly basil is also a great combination with thyme!
Can I Season the Chicken Ahead of Time?
Yes! You can season your chicken roast 1 to 2 days ahead of time depending on the freshness of the ingredient. You will want to wait to season the potatoes. When you are ready to bake your chicken , quickly toss the potatoes with olive oil, salt and pepper in a baking dish. Then place the chicken over the potatoes.
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.
- 1.5 pound 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
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!