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Sundried Tomato Pesto Roasted Chicken
 

March 9th 2011

Contributed by: Jamie Geller

 

 

2 comments | Leave Comment

 
 
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Recipe

Sundried Tomato Pesto Roasted Chicken

Times

  • Prep Time : 10 minutes min
  • Cook Time : 1 hr 30 mins min
  • Ready Time : 11 min

Servings

4

Ingredients

  • 1 cup packed fresh basil leaves
  • 3 tablespoons Pine Nuts
  • 3 cloves garlic
  • 1/3 cup sundried tomatoes
  • 1/2 teaspoon Kosher salt
  • freshly ground black pepper
  • 1/4 cup olive oil
  • 1 (5-pound) whole chicken

Directions

Preparation

  1. In a food processor, pulse basil, pine nuts, garlic, sundried tomatoes, salt and pepper a few times until coarsely chopped. With processor running, slowly add olive oil until combined.
  2. Preheat oven to 400 F.
  3. Place chicken on a greased sheet pan or roasting pan. Completely cover with pesto, lifting skin on top of breast and rubbing underneath the skin as well. Loosely cover with foil and roast for 30 minutes. Remove foil and continue to roast until a thermometer inserted into the breast reaches 165 F, about 1 hour.
  4. Carve into pieces and serve.
Sundried Tomato Pesto Roasted Chicken, 10.0 out of 10 based on 1 rating

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Jamie Geller is the only cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche as everybody’s favorite cook next-door. Specializing in scrumptious meals that are a snap to prepare, she authored the Quick & Kosher Cookbook series and is co- founder of the Kosher Media Network, which recently launched the Joy of Kosher with Jamie Geller magazine and companion website JoyofKosher.com, a social network for foodies. Jamie hosts the popular Quick & Kosher cooking show online at youtube.com/joyofkosher and on-air on JLTV. Jamie and her “hubby” live in Monsey, NY. Their five children give her plenty of reasons to get out of the kitchen — fast.

 

comments

 

2 Responses to Sundried Tomato Pesto Roasted Chicken

  1. avatar Frayda says:

    Looks good!

  2. avatar Ahuva Staum says:

    i leave the pine nuts out as i am allergic to them. im looking forward to making this sundreied tomato pesto as a dip alone

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