Roast Chicken with Walnut Pesto Recipe

Name: Roast Chicken with Walnut Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Three 3 1/2-pound chickens, cut into 8 pieces each; 1/2 cup extra-virgin olive oil; 16 garlic cloves, crushed; 2 lemons, scrubbed and cut into 8 wedges each; 2 tablespoons chopped thyme; Kosher salt; Freshly ground pepper; 2 cups walnuts; 6 cups lightly packed basil leaves; 1 large garlic clove; 1 cup freshly grated Parmigiano-Reggiano cheese; 3 tablespoons freshly squeezed lemon juice; 1 cup extra-virgin olive oil; Kosher salt; Freshly ground pepper

Servings: persons

Three 3 1/2-pound chickens, cut into 8 pieces each
1/2 cup extra-virgin olive oil
16 garlic cloves, crushed
2 lemons, scrubbed and cut into 8 wedges each
2 tablespoons chopped thyme
Kosher salt
Freshly ground pepper
2 cups walnuts
6 cups lightly packed basil leaves
1 large garlic clove
1 cup freshly grated Parmigiano-Reggiano cheese
3 tablespoons freshly squeezed lemon juice
1 cup extra-virgin olive oil
Kosher salt
Freshly ground pepper

1
Roast the chicken Preheat the oven to 425.
2
In a very large bowl, toss the chicken with the olive oil, garlic, lemon and thyme and season generously with salt and pepper.
3
Arrange the chicken pieces skin side up on 2 large rimmed baking sheets and scatter the garlic and lemon around them.
4
Roast the chicken Roast the chicken in the upper and lower thirds of the oven for about 45 minutes, rotating the pans halfway through, until an instant-read thermometer inserted into the thighs registers 165.
5
Transfer the chicken to a platter and let rest for 10 minutes.
6
Meanwhile, make the pesto Spread the walnuts on a baking sheet and bake for about 12 minutes, until golden and fragrant.
7
Transfer to a food processor and let cool.
8
Meanwhile, make the pesto Add the basil and garlic to the food processor and pulse until finely chopped.
9
Add the cheese and lemon juice and pulse until combined.
10
With the machine on, add the olive oil until incorporated.
11
Season the pesto with salt and pepper and transfer to a bowl.
12
Serve the chicken with the walnut pesto.

2030

kcal

Calories

141

Fat

167

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Three 3 1/2-pound chickens, cut into 8 pieces each, 1/2 cup extra-virgin olive oil, 16 garlic cloves, crushed, 2 lemons, scrubbed and cut into 8 wedges each, and more.

Yes, Roast Chicken with Walnut 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.

That's it — enjoy your meal!

Roast Chicken with Walnut Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions