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    Roast Chicken With Spicy Red Pesto

    Fresh Ideas ImageFresh Ideas
    Roast Chicken With Spicy Red Pesto
    Preparation time is 25minutes
    Cook time is 45minutes
    Total time is 1hours 10minutes
    Serve is for 4 people
    Estimated cost per serve is 5.06 dollar
    Difficulty level: 2 out of 4

    4 Ingredients

    Number of servings
    4
    • 2 bunch baby beetroot, leaves removed and reserved
    • 1kilograms chicken
    • 120grams baby spinach leaves
    • 2tablespoons olive oil

    Nutrition per serving

    2680 Kilojoules or 642 Calories
    31% of daily energy intake*
    Protein
    49.2grams
    Fat
    41.0grams
    Carbs
    17.1grams
    Sugars
    17.1grams

    Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

    Method

    Step 1 of 4

    Preheat oven to 200°C. Scrub 2 bunches baby beetroot, leaves removed and reserved, and halved lengthways. 

    Step 2 of 4

    Butterfly a 1.5kg chicken by cutting along either side of the backbone and removing. Using the heel of your hand, push on the breastbone to flatten. Gently separate skin from breast and around the thighs.

    Step 3 of 4

    Spread 1/3 cup spicy red pesto (see recipe) evenly under skin. Place chicken, skin-side up, in a large roasting pan. Add beetroot around chicken, drizzle with 2 tbs olive oil and season.

    Step 4 of 4

    Bake for 45 minutes or until skin is golden brown and juices run clear when thigh joint is pierced. Cut chicken into pieces and brush with extra 2 tbs pesto. Serve with beets on a bed of 120g baby spinach leaves. Note: For this recipe refer to spicy red pesto recipe.

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