SPRING ROASTED PESTO CHICKEN
Using the pesto I made previously, I decided it would be a great flavor to roast a chicken.
3.5 to 4.5 pound whole chicken at room temperature (let sit on counter for one hour)
3 tablespoons of pesto (if frozen take out and let sit at room temperature)
1 Medium onion, quartered
Salt and Pepper to taste
Preheat oven to 425 degrees
Remove giblets from inside the chicken and discard
Salt and Pepper chicken inside and out
Take pesto (just use your hands) and rub inside the cavity, under skin of chicken and on top of chicken skin
Add quartered onion to inside of chicken
Roast chicken for 45 mins, check the color to make sure not too brown, and cover with foil if necessary.
Roast 15 mins more. Insert instant read thermometer between breast and thigh-behind the leg, you want 160 degrees
My chicken was just under 4 pounds and took an hour and 15 mins to get to 160. Once it’s at 160 take out, cover with foil and let rest for 30 mins. The temp will rise to about 165.