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1
Preheat the oven to 400 degrees F.
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2
Rinse the chicken under cold water and pat dry.
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3
Slip your fingers under the breast skin and gently create a pocket the length of both breasts.
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4
Season the inside of the cavity with 1/2 teaspoon each of salt and pepper.
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5
Set aside.
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6
Add the arugula and 5 cloves of the garlic to a food processor fitted a blade.
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7
Pulse 3 to 4 times, then add 1/2 teaspoon salt and pepper, squeeze in the juice of 1/2 lemon and pulse 3 to 4 more times.
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8
Add the cheese and pistachios, and with the processor running, drizzle in the olive oil.
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9
Scrape down sides and pulse a few more times.
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10
Adjust seasoning, if necessary.
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11
Gently work half of the pesto under the breast skin.
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12
Reserve the other half of the pesto.
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13
Put the other lemon half into the cavity along with the remaining 2 peeled garlic cloves.
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14
Rub the chicken all over with 1 tablespoon of the butter.
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15
Season the outside of the chicken with the remaining salt and pepper.
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16
Tuck the wing tips under the bird, and truss the chicken.
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17
Put the chicken, on its side, into a roasting pan and put in hot oven.
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18
Roast at 400 degrees F for 15 minutes, rotate chicken onto other side, and roast for 15 minutes more.
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19
Carefully turn chicken onto its back (breast side up), reduce heat to 350 degrees F and roast for 30 minutes.
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20
After 30 minutes, begin basting it with the pan juices.
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21
Repeat until chicken is done and an instant-read thermometer registers 165 degrees F.
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22
Remove the roasting pan from the oven, put the chicken on a carving board and tent it with foil.
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23
Remove the fat on the top of the pan juices.
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24
Put the roasting pan over a burner on medium heat and add 1/3 cup of the reserved pesto.
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25
Stir and incorporate it into the pan juices along with any bits that might be on the bottom of the pan.
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26
Whisk the cornstarch and the half-and-half in a small bowl and slowly add it to the pan.
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27
Stir continually until the mixture starts to thicken.
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28
Adjust seasonings, if necessary, and pour it into a serving bowl.
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29
Carve the chicken, arrange it on a serving platter and serve with the sauce.
