Spatchcocked Chicken With Walnut Dill Pesto Recipe

Name: Spatchcocked Chicken With Walnut Dill Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 chickens 3 to 4 pounds; For the Pesto; 1 bunch fresh dill, washed, stemmed and chopped; 1 bunch fresh basil, washed, stemmed and chopped; 5 cloves garlic, chopped; 1/3 cup walnut pieces; 1/4 cup freshly grated Romano cheese; 2 strips lemon zest (1/2 by 2 inches); 1 cup extra-virgin olive oil; 1/4 cup lemon juice; 1 tsp coarse salt, or more to taste; 1 tsp black pepper, or more to taste; Lemon wedges for serving

Servings: persons

2 chickens 3 to 4 pounds
For the Pesto
1 bunch fresh dill, washed, stemmed and chopped
1 bunch fresh basil, washed, stemmed and chopped
5 cloves garlic, chopped
1/3 cup walnut pieces
1/4 cup freshly grated Romano cheese
2 strips lemon zest (1/2 by 2 inches)
1 cup extra-virgin olive oil
1/4 cup lemon juice
1 tsp coarse salt, or more to taste
1 tsp black pepper, or more to taste
Lemon wedges for serving

1
1. Remove the packets of giblets from the body cavities of the chickens and set aside for another use. Remove and discard the fat just inside the body and neck cavities of the chickens. Rinse the chickens inside and out, under cold running water and then drain and blot dry inside and out with paper towels. Spatchcock the chickens - remove the backbone and skin with large poultry shears, while keeping the skin intact over the breast bone in front.Tease out the sternum. Slit the skin by the thighs, and draw the thighs inside the skin, so you have a flat chicken.
2
Prepare the pesto. Place the dill, basil, garlic, walnuts, cheese and lemon zest in a food processor until very finely chopped. Adjust salt and pepper. With the machine running aid the oil, lemon juice and 3/4 cup of water.
3
Set 1/2 cup of mixture aside
4
Pour the remaining pesto over the chicken spreading it on on the meat on bouth sides. Refrigerate covered for as little as two hours or overnight.
5
3. Grill about 12 to 15 minutes per side turning and applying the remaining pesto over them. Heat to 180 F.
6
4. Transfer the chickens to a platter with garnich from dill sprigs and lemon wedges to serve.

792

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 13 ingredients. The key ingredients include: 2 chickens 3 to 4 pounds, For the Pesto, 1 bunch fresh dill, washed, stemmed and chopped, 1 bunch fresh basil, washed, stemmed and chopped, and more.

Yes, Spatchcocked Chicken With Walnut Dill 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.

Spatchcocked Chicken With Walnut Dill Pesto

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