posted by RisaG 04-21-100 5:11 PM
* Exported from MasterCook *
Roast Chicken with Pesto and Potatoes
Recipe By : Bon Appetit, April 2000, p. 154
Serving Size : 4 Preparation Time :0:00
Categories : Potatoes Poultry
Amount Measure Ingredient -- Preparation Method
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7 oz. purchased pesto sauce -- or homemade, divided
4 large cloves garlic -- finely chopped
1 (6 lb.) roasting chicken
2 lbs. medium red-skinned potatoes -- quartered
1 cup canned low-salt chicken broth
Preheat oven to 400°F. Stir pesto and garlic in medium bowl to blend. Transfer 1 tbsp. pesto mixture to small bowl and reserve for sauce.
Spread 1/4 cup pesto mixture over outside and 1 tbsp. inside main cavity of chicken. Place potatoes in large roasting pan and toss with remaining pesto mixture. Push potatoes to sides of pan; place chicken in center.
Sprinkle chicken and potatoes with salt and pepper. Roast until thermometer inserted into thickest part of thigh registers 180°F and potatoes are brown and tender, about 1 hour 20 minutes.
Transfer chicken and potatoes to platter. Add broth and reserved pesto to roasting pan. Place pan over heat; bring broth to boil, scraping up browned bits. Season sauce with salt and pepper. Serve chicken and potatoes with sauce.