Pesto Roasted Chicken with Yam Mash

by Gavan on April 3, 2009

Pesto Roasted Chicken

It’s about that time to start thinking about Easter. I know this isn’t the typical Easter menu, but then again I’m not your typical Irishman. Back home we celebrate Easter with Spring Lamb on the menu and over in the States the protein of choice is ham. I’ll admit, I’m quite partial to roasting chicken not only because it’s a great low-fat protein, but also because there are so many great ways to prepare roast chicken and if you do it right, the birds are nice n’ juicy and full of flavor. Experimenting with using different flavors for roasting chicken is easy. I wanted to make something vibrant in honor of Spring so I made a simple pesto which gave the bird nice coloring which looked brilliant paired with the yam mash. You already know how good for you sweet potatoes and yams are so now all you need to complete your Easter dinner is some vegetables and you’re good to go!


2 x 4-5 lb organic chickens
1 lemon – cut in quarters

2 cups packed basil leaves
1/2 cup baby spinach
1/4 cup pine nuts, toasted
1 garlic clove
1/2 cup olive oil
2 tablespoons freshly grated Parmesan (low-fat preferred)
2 tablespoons extra-virgin olive oil
1/4 tsp salt
1/4 tsp pepper

Pesto Directions:
Blend the basil, spinach, pine nuts and garlic in a food processor until finely chopped. With the machine running, gradually add 1/2 cup of olive oil, processing until well blended. Transfer the pesto to a medium bowl. Stir in the Parmesan and season with S&P to taste.

Preheat oven to 400°F.

Rinse the birds in cold water and pat dry with kitchen towels, inside and out. Season cavity of bird with S&P. Place birds on foiled roasting tray. Divide the pesto in half and rub equal amount of pesto in each, both inside and out. Season outside of each bird with 1/4 tsp S&P. Place 1/2 fresh lemon in each chicken cavity.
Pop in oven for approx 1 hour or until internal temp is 165°F. Check between thigh and breast. If the juices run clear, you’re cooked.

Let the cooked chickens rest for 10 minutes before carving to let the juices redistribute within the meat.

Serve with some mashed yams and you’ve got a nutritionally balanced meal.

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.

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{ 1 comment… read it below or add one }

The Ample Cook April 4, 2009 at 7:59 am

Your food looks and sounds mouth watering. Fantastic photos

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