This Basil Pesto Chicken is so fresh and delicious!
It is super simple to whip up this gorgeous fresh Basil Pesto…use it to top a D’Artagnan Crystal Valley Chicken or mix it into a beautiful Northern Farmhouse Pasta…have a delicious and healthy dinner on the table in no time!
Weekdays get hectic and sometimes it can be overwhelming to bring a healthy dinner to the table. Try this recipe for Fresh Basil Pesto Chicken, I think the family will polish it off!
Ask The Butcher for a Whole D’Artagnan Roaster or D’Artagnan Chicken Pieces. I have made this both ways and either is simple. When feeding more than three people I suggest using the chicken pieces. I find it super simple to pop the baking trays into the oven with the pieces already cut up…time saver….and simple to serve. My boys just gobble this up!
You will also need:
2 cups of fresh basil leaves
1/4 cup of pine nuts
1/2 cup of Pecorino Romano cheese; grated
2/3 cup of good quality olive oil
3 cloves of garlic; peeled
Freshly ground salt and pepper
This will make enough pesto to top one roasting chicken, or eight chicken breasts. If you would like, The Butcher will cut the chicken breast into halves for more manageable pieces.
Start by heating the oven to 375 degrees fahrenheit.
Season the chicken with freshly ground salt and pepper. Drizzle with a little bit of olive oil.
If you are using a whole roasting chicken you can place it on top of a red onion and several heads of garlic that have been cut in half. This will act as a rack to keep the meat off the bottom of the pan. Pop the chicken into the oven and start roasting it uncovered for about 10-15 minutes while you prepare the pesto.
If you are using the chicken pieces, place them on a parchment lined baking tray and proceed to make the Basil Pesto. Do not place them in the oven until you have topped them with the pesto.
To make the Basil Pesto:
Place the basil leaves, pine nuts and garlic cloves in the food processor. Let them come together for a couple of quick pulses. Now you can add the olive oil through the spout, as you have the processor mixing on a low setting. Once the olive oil is incorporated you can lift the lid and add the grated cheese. Give it a good mix and let the pesto come together. Remove the pesto to a bowl and add four twists each of freshly ground salt and pepper.
If you are using the whole roasting chicken, remove the pan from the oven and top the chicken with the pesto. Place the pan back in the oven and continue to roast, uncovered, for the remaining time. These D’artagnan chickens seem to roast in about 50-60 minutes total. Check the internal temperature of the meat at the 50 minute mark. Remove the chicken from the oven when it reaches 162 degrees, and set it on the counter covered with foil, for ten minutes. This will allow the temperature to rise to 165 degrees and will keep the meat juicy! Carve and Enjoy!
If you are using the chicken pieces, top them with the pesto and place them in the oven for 30-40 minutes rotating the pan at the halfway mark. Use your meat thermometer to check that the meat reaches 165 degrees. The bone-in pieces may take a few minutes longer than the boneless.
Serve with your favorite side dish! Good to Go!
Printable instructions can be found here Basil Pesto Chicken
Click through the gallery for step by step instructions:
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- Fresh Basil Pesto is a delicious addition to roasted chicken. You can use either a whole D’Artagnan Crystal Valley Roaster or D’Artagnan Chicken Pieces.
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- Start with fresh ingredients. For the pesto you will need 2 cups of fresh basil leaves, quarter cup of pine nuts, three cloves of peeled garlic, 2/3 cup of good quality olive oil, 1/2 cup of Pecorino Romano cheese; grated, and fresh ground salt and pepper.
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- If you plan to roast a whole chicken, you can use a red onion and several heads of garlic to act as a rack for the chicken. This adds flavor and keeps the chicken from resting in the bottom of the pan.
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- Pre-heat the oven to 375 degrees fahrenheit. Season the chicken well with salt and pepper and a little drizzle of olive oil. Pop the chicken in the oven to start roasting while you take ten minutes to make the pesto.
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- Make the pesto by placing the basil, pine nuts and garlic cloves in the food processor.
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- Give it a 30 second process….
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- This is what you will see….
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- Now you can slowly add your olive oil through the top spout, while the processor is on a low speed.
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- Add the Pecorino…give it a few more seconds of pulse…
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- There you have it ! Fresh Basil Pesto!
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- Stir in a few twists of fresh ground salt and pepper. I used four twists of each.
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- Remove the pan from the oven, top the chicken with the Basil Pesto…
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- And place in the 375 degree oven, uncovered for about another 45-50 minutes. Every oven varies so check the internal temperature of the meat at 50 minutes. These chickens usually roast up in about 60 minutes.
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- When the internal temperature of the chicken reads about 162 degrees, you can remove the pan to the counter and cover with foil for 10 minutes. The chicken will continue to cook as it sits under the foil. The internal temp will rise to 165 degrees.
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- If you prefer, you can ask The Butcher for chicken pieces. These are D’artagnan All natural Chicken Breasts ( Boneless and Bone-in) cut in half. Place them on a parchment lined baking tray.
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- Season the chicken pieces with fresh ground salt and pepper. Drizzle with a little olive oil and top with the pesto.
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- The chicken pieces should take about 30 -40 minutes to reach an internal temperature of 165 degrees in a 375 degree oven. Rotate the pan halfway through the cooking time.
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- Serve with your favorite side dish or some fluffy white rice….Quick and Delicious!
