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Sundried Tomato Pesto Roasted Chicken


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Sundried Tomato Pesto Roasted Chicken


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Sundried Tomato Pesto Roasted Chicken


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




  • 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



  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.


About Jamie Geller


Jamie Geller is the only best-selling 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 specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




26 Responses to Sundried Tomato Pesto Roasted Chicken

  1. avatar says: Frayda

    Looks good!

  2. 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

  3. avatar says: chayab90

    This was really tasty! I subbed walnuts for the pine nuts and pesto tasted perfect. My chicken was on the small side (3.5 lbs) so I reduced the cooking time by twenty minutes. Chicken was moist and very flavorful. I also sprinkled extra kosher salt on top to really enhance all the flavors.

    • YUM and thank you so much for your substitution and cook time notes!

  4. avatar says: Tzivia

    Planning on making this for friday night with red potatoes and string beans

  5. This chicken recipe is great. I made a few adjustments based in ingredients I had on hand. I used chicken thighs and drumsticks and I substituted almonds for the pine nuts. The pesto is delicious and leaves the chicken moist and full of flavor. Thumbs up.

    • oh awesome I am so happy you give it up thumbs up and so thankful that you noted your adjustments for everyone.

  6. avatar says: singingt

    Very delicious, I made a few tweaks as well based on what was in the fridge. My family are big garlic people, so I added a bit more, and we used breasts. Came out SO yummy! Would definitely use this again.

    • Excellent (and I am a HUGE garlic person and come from a family of HUGE garlic people (my parents are from Transylvania :-) BUT my Hubby sadly isn’t and always complains when I overload on the garlic :-)

      • avatar says: singingt

        Haha! I get it. I made a huge quantity of a potato dish for shul and thought to myself, I need to tone it down for the people who aren’t as herb/garlic/spice crazy as me- thank you, it was really delicious!

  7. avatar says: Dvora

    I didn’t have a whole chicken, so I tried the recipe with chicken fillets. I made the dried tomatoe pesto as described, then rubbed the paste onto each chicken fillet and grilled it in a pan with some olive oil. I made it for my boys lunch,they really liked it.

  8. avatar says: pgeralnik

    I made this last night and it was a hit. Everyone loved it, ‘tho my youngest felt the pesto taste was a little strong. My wife asked we add it to the rotation.

    Instead of a whole chicken, I used a chicken already cut up in 1/8ths. That helped reduce the uncovered cooking time by about 1/2. For me, the best part was how simple the pesto was – and it smelled great. If not for rubbing the pesto on the raw chicken, I would have wanted to lick my hands afterwards.

  9. avatar says: Tzivia

    Making this now for tonight(shabbos) I just made a few miner changes. First used frozen garlic cubes first used 3 then felt it needed more so added 2 more. Also I’m not using a whole chicken I’m using 4 quarters but mine are skinless also I’m baking red potatoes cut in half with it. It smells really good can’t wait for shabbos to have it.

    • Hope you enJOYed it over Shabbos – the garlic cubes have a different taste and strength than fresh so I can see the need to tweak that a bit.

  10. I made the sun dried tomato pesto roasted chicken for dinner, added 4 extra thighs to the whole fryer and there was not a morsel left. The four of us devoured every last bit of it and it was absolutely delicious!! I had plenty of pesto sauce for the four additional thighs, following the recipe without making any changes. We give this recipe an enthusiastic two thumbs up!!!

    • YAY!!!!! Love two thumbs up :-) Thanks so much for noting that you had enough pesto for the 4 extra thighs.

  11. avatar says: Adina101

    I used a used a 5 lb chicken as the recipe suggested and found that the rub was not robust enough as the flavor did not fully carry through. That being said I served it to my family and not a morsel was left.

    • Hi Adina, thanks for sharing your feedback. I am sorry you didn’t find it flavorful enough. Perhaps next time you will be willing to try doubling the pesto and serving some extra on the side for dipping and/or drizzling on top just before serving.

  12. avatar says: raizy

    I made the pesto using sunflower seeds instead of pine nuts & it worked just as well. I used a whole chicken, but I spatchcocked it and rubbed the pesto on the inside of the chicken too. Cutting open the chicken let it cook faster and the pesto smelled amazing. Tasted amazing too.

  13. Awesome SUB (thanks for letting us know it worked so well!) and thumbs up to the spatchcock

  14. My family loved this chicken. Rubbing the the pesto mixture on the chicken was a little challenging (no one else seemed to have any problem) so I put a lot of this in the cavity. Very very tasty, juicy and tender.

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