Roasted Chicken with Walnut-Arugula Pesto

Name: Roasted Chicken with Walnut-Arugula Pesto
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 2 kilograms chicken, cut into 8 pieces; 118 milliliters dry white wine; 3 garlic cloves, thinly sliced; 1 Zest and juice of lemon; 118 milliliters extra-virgin olive oil; 2 Tbsps minced parsley; 4 servings Walnut-Arugula Pesto; 4 servings Salt and freshly ground pepper; 3 mediums shallots, thinly sliced; 4 thyme sprigs

Roasted Chicken with Walnut-Arugula Pesto might be just the main course you are searching for. This recipe makes 4 servings with 1317 calories, 86g of protein, and 101g of fat each. This recipe covers 35% of your daily requirements of vitamins and minerals. A mixture of thyme sprigs, wine, olive oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

In a large bowl, toss the chicken, garlic, shallots, lemon zest and juice, thyme, parsley, olive oil and wine; season with salt and pepper. Cover and refrigerate overnight.

Ingredients you will need

Salt And Pepper

Lemon Zest

Olive Oil

Shallot

Whole Chicken

Parsley

Garlic

Juice

Thyme

Wine

Equipment you will use

Bowl

Preheat the oven to 42

Equipment you will use

Oven

Set a rack on a rimmed baking sheet.

Equipment you will use

Baking Sheet

Remove the chicken from the marinade, scraping off the solids. Arrange the chicken on the rack, skin side up. Roast for 35 to 40 minutes, until the skin is golden and crisp and an instant-read thermometer inserted in a thigh registers 16

Ingredients you will need

Marinade