Roasted Chicken with Walnut-Arugula Pesto Recipe

Name: Roasted Chicken with Walnut-Arugula Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 4-pound chicken, cut into 8 pieces; 3 garlic cloves, thinly sliced; 3 medium shallots, thinly sliced; Zest and juice of 1 lemon; 4 thyme sprigs; 2 tablespoons minced parsley; 1/2 cup extra-virgin olive oil; 1/2 cup dry white wine; Salt and freshly ground pepper; Walnut-Arugula Pesto

Servings: persons

One 4-pound chicken, cut into 8 pieces
3 garlic cloves, thinly sliced
3 medium shallots, thinly sliced
Zest and juice of 1 lemon
4 thyme sprigs
2 tablespoons minced parsley
1/2 cup extra-virgin olive oil
1/2 cup dry white wine
Salt and freshly ground pepper
Walnut-Arugula Pesto

1
In a large bowl, toss the chicken, garlic, shallots, lemon zest and juice, thyme, parsley, olive oil and wine; season with salt and pepper.
2
Cover and refrigerate overnight.
3
Preheat the oven to 425.
4
Set a rack on a rimmed baking sheet.
5
Remove the chicken from the marinade, scraping off the solids.
6
Arrange the chicken on the rack, skin side up.
7
Roast for 35 to 40 minutes, until the skin is golden and crisp and an instant-read thermometer inserted in a thigh registers 165.
8
Transfer the chicken to a platter and serve with the Walnut-Arugula Pesto.

481

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 10 ingredients. The key ingredients include: One 4-pound chicken, cut into 8 pieces, 3 garlic cloves, thinly sliced, 3 medium shallots, thinly sliced, Zest and juice of 1 lemon, and more.

Yes, Roasted Chicken with Walnut-Arugula 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.

Roasted Chicken with Walnut-Arugula Pesto

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