Arugula Pistachio Pesto Chicken

Name: Arugula Pistachio Pesto Chicken
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 6
Cuisine: Global
Ingredients: 1 liters arugula; 1 teaspoons cornstarch; 7 cloves garlic, peeled and divided; 177 milliliters half-and-half; 2 teaspoons kosher salt, divided; 1 lemon, halved; 3 Tbsps olive oil; 118 milliliters grated Parmesan; 2 teaspoons freshly cracked black pepper, divided; 118 milliliters shelled pistachios; 2 Tbsps unsalted butter, room temperature, divided; 2 kilograms whole chicken

Arugula Pistachio Pesto Chicken might be just the main course you are searching for. This recipe covers 18% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 31g of protein, 40g of fat, and a total of 515 calories. This recipe serves 6. From preparation to the plate, this recipe takes roughly 1 hour and 40 minutes. A mixture of half-and-half, chicken, butter, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the lemon you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing It is a good option if you're following a gluten free and דל פחמימות, diet.

Instructions

Watch how to make this recipe.

Preheat the oven to 400 degrees F.

Equipment you will use

Oven

Rinse the chicken under cold water and pat dry. Slip your fingers under the breast skin and gently create a pocket the length of both breasts. Season the inside of the cavity with 1/2 teaspoon each of salt and pepper. Set aside.

Ingredients you will need

Salt And Pepper

Whole Chicken

Water

Add the arugula and 5 cloves of the garlic to a food processor fitted a blade. Pulse 3 to 4 times, then add 1/2 teaspoon salt and pepper, squeeze in the juice of 1/2 lemon and pulse 3 to 4 more times.

Ingredients you will need

Salt And Pepper

Arugula

Clove

Garlic

Juice

Lemon

Equipment you will use

Food Processor

Add the cheese and pistachios, and with the processor running, drizzle in the olive oil. Scrape down sides and pulse a few more times. Adjust seasoning, if necessary.

Ingredients you will need

Pistachio Nuts

Olive Oil

Seasoning

Cheese

Gently work half of the pesto under the breast skin. Reserve the other half of the pesto.

Ingredients you will need

Pesto

Put the other lemon half into the cavity along with the remaining 2 peeled garlic cloves. Rub the chicken all over with 1 tablespoon of the butter. Season the outside of the chicken with the remaining salt and pepper. Tuck the wing tips under the bird, and truss the chicken.

Ingredients you will need

Salt And Pepper

Whole Garlic Cloves

Whole Chicken

Butter

Lemon

Dry Seasoning Rub

Put the chicken, on its side, into a roasting pan and put in hot oven. Roast at 400 degrees F for 15 minutes, rotate chicken onto other side, and roast for 15 minutes more. Carefully turn chicken onto its back (breast side up), reduce heat to 350 degrees F and roast for 30 minutes. After 30 minutes, begin basting it with the pan juices. Repeat until chicken is done and an instant-read thermometer registers 165 degrees F.

Ingredients you will need

Whole Chicken

Equipment you will use

Roasting Pan

Kitchen Thermometer

Oven

Remove the roasting pan from the oven, put the chicken on a carving board and tent it with foil.

Ingredients you will need

Whole Chicken

Equipment you will use

Roasting Pan

Aluminum Foil

Oven

Remove the fat on the top of the pan juices.

Equipment you will use

Frying Pan

Put the roasting pan over a burner on medium heat and add 1/3 cup of the reserved pesto. Stir and incorporate it into the pan juices along with any bits that might be on the bottom of the pan.

Ingredients you will need

Pesto

Equipment you will use

Roasting Pan

Whisk the cornstarch and the half-and-half in a small bowl and slowly add it to the pan. Stir continually until the mixture starts to thicken. Adjust seasonings, if necessary, and pour it into a serving bowl.

Ingredients you will need

Corn Starch