Roast Chicken With Mint-Cilantro Pesto – a delicious recipe with chicken, fresh mint, fresh cilantro, water, olive oil, salt. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat oven to 375u00b0.
2
Remove and discard giblets and neck from chicken; trim excess fat. Starting at neck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat.
3
Combine mint leaves and the next 6 ingredients (through garlic) in a food processor, and process until finely ground. Rub herb mixture under loosened skin and over breasts and drumsticks. Tie ends of legs together with twine. Lift wing tips up and over back, and tuck under chicken. Place the chicken, breast side up, on a rack coated with cooking spray, and place rack in a roasting pan.
4
Bake at 375u00b0 for 40 minutes.
5
Increase oven temperature to 450u00b0, and bake an additional 20 minutes or until a thermometer inserted in the meaty part of thigh registers 170u00b0. Remove chicken from pan; let stand 15 minutes. Remove skin from chicken; discard. Carve chicken, and serve immediately.
93
kcal
Calories
2
g
Fat
9
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 (3 3/4-pound) whole roasting chicken, 1/4 cup fresh mint leaves, 1/4 cup fresh cilantro leaves, 2 tablespoons water, and more.
Yes, Roast Chicken With Mint-Cilantro Pesto falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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