Pesto roasted chicken

Heather Disarro

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Pesto roasted chicken is one roasted chicken dish that delivers on the flavor. Be sure to have your butcher separate the skin and the meat to make this go-to even easier!

pesto roasted chicken

Pesto roasted chicken

Makes 1 whole chicken


  • 1 whole chicken, 4-5 pounds
  • 1/2 cup prepared pesto of choice
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • 1 teaspoon pepper


  1. Preheat oven to 425 degrees F.
  2. Rinse the chicken and pat dry.
  3. Using your fingers, gently separate the skin and the meat on the breasts.
  4. Using a tablespoon of pesto at a time, gently press the pesto into the space between the skin and meat.
  5. Drizzle the skin with olive oil and sprinkle evenly with the salt and pepper.
  6. Place on a roasting rack and roast at 425 degrees F for 60 to 90 minutes, until the internal temperature reaches 165 degrees F.
  7. Let the chicken rest covered with foil for 10 minutes before carving.
  8. Serve hot.

More fabulous and simple roast chicken recipes

Asian roast chicken
Honey rosemary roast chicken
Stand-up roast chicken

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Heather Disarro
Heather is the writer behind the food blog, Heather’s Dish, and the coordinator of the beauty blog, Faces of Beauty. She and her husband live at the base of the Rocky Mountains in the Denver metro area and are constantly active, especially with their two crazy lab mixes Bunker and Keira. They had their first baby, Weston, in March 2012 and have been boundlessly blessed by him every day of his life. You can find more at Heather’s personal blogs, Heather’s Dish and Faces of Beauty or send her a tweet at @heathersdish.