Roasted Pesto Chicken

1. 1

   Pre-heat the oven to 425.

2. 2

   Place the basil, garlic, canola/olive oil, Parmesan and nuts in a food processor.

3. 3

   Pulse until a paste forms.

4. 4

   Rub the paste under the skin of the chicken and in the cavity.

5. 5

   Place on a rack in a roasting pan.

6. 6

   Cook at 425 for 7 minutes.

7. 7

   Reduce the heat to 375.

8. 8

   Add 1 cup of water to the pan.

9. 9

   Cook for 1 1/2-2 hours (or until lightly browned and tender).

10. 10

    Slice and serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.