Recipe: Chicken Genovese (Pesto-Roasted Chicken)
Prep Time:
25 minutes
Cook Time:
35 minutes
Servings:
4 servings
Ingredients
  • 2 cups basil leaves, plus more for garnish
  • ¼ cup freshly grated Grana Padano
  • ¼ cup freshly grated Parmesan, plus more for garnish
  • ⅓ cup pine nuts, toasted, plus more for garnish
  • ¼ cup lemon juice
  • 1 tablespoon lemon zest
  • ¼ teaspoon red pepper flakes, plus more for garnish
  • 4 garlic cloves, finely chopped
  • ½ cup olive oil
  • Kosher salt and cracked black pepper to taste
  • One 4-to-5-pound chicken, broken into 8 pieces
  • Kosher salt and freshly ground pepper, to taste
Directions
  1. Make the pesto: In a food processor, combine all the ingredients except the olive oil and salt and pepper. Purée until smooth, then, with the motor running, stream in the oil until a smooth pesto forms. Season with salt and pepper.
  2. Make the chicken: Preheat the oven to 350°. Place the chicken in a large bowl. Season with salt and pepper, then toss with half of the pesto, rubbing under the skin. Place on a wire rack over a baking sheet and roast until it has reached an internal temperature of 155°, 30 minutes. Turn on the broiler and continue to cook until the chicken is golden brown and has reached an internal temperature of 165°, 4 to 6 minutes more. Let rest for 5 minutes.
  3. Transfer the chicken to a platter. Dollop the remaining pesto over top. Garnish with basil leaves, Parmesan, pine nuts and red pepper flakes, then serve.