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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."




2 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

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