Saturday, 12 January 2013

Attempt #32: Roast chicken & Pesto

If you ever come across days where you need to whip something up with common ingredients available in our kitchen, this would be one of those amazing recipes to know.

The result: Although the cooking time will take almost an hour, the preparation takes merely 10 minutes to put together. Healthy dinner for a weekday night. :)

Ingredients that you need :
·         chicken (whole or whole thigh)
·         Sea salt, Black Pepper (for seasoning)
       1 bulb garlic, peeled and crushed
       1 large orange
       a few sprigs fresh thyme
       extra virgin olive oil
       Pesto sauce from the jar
Optional: Some freshly grated Parmesan cheese (to mix into the Pesto sauce)


Preheat your oven to 200ºC/400ºF/gas 6, then stuff your chicken with the1 garlic bulb or place the garlic in between the chicken thighs and thyme. Zest the orange and then squeeze the juice of the orange over the chicken. Place the orange peel / skin in between the chicken.

Then, rub the outside of the chicken with lots of sea salt and freshly ground black pepper, then rub with olive oil and roast for 1 to 1½ hours (depending on the size and weight of the chicken). To see if it's properly cooked, pierce a thigh with the tip of a knife and check that the juices run clear. If they don't, continue cooking and check again.

Scoop out a tablespoon of the Pesto sauce from the jar. Add the Parmesan and season with salt and pepper. If the pesto looks stiff, moisten it with olive oil.

Serve the chicken in portions – hot or cold – on a big plate with the pesto in a bowl next to it or over the chicken.

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