I decided to roast a chicken this week. As I placed it into the pan, considering my options, “Do I make the always-loved rosemary-lemon garlic chicken?” Or do I make something new and different?

In a moment of what I believe to be divine intervention, a stroke of heavenly genius, an idea came into my head: Pesto Chicken.

But I had both sun-dried tomato pesto and basil pesto. So I got a little crazy: I did half and half.

The important thing is to put the goo under the chicken skin. It really saturates the meat and keeps it moist. I also kept the dividing membrane between the two breasts intact, so the seasonings stayed on their own side. šŸ˜‰

Aside from the pesto, I only added a little pepper and a hint of cayenne. The pesto has enough salt by itself.

My husband raved, saying it was the “best chicken ever.” And the secret is, it’s so much easier than the hand-made rosemary goop I’d have usually labored over.

I cooked it on 375′ for a little over two hours, and turned the pan halfway through cooking so it would brown evenly.Ā  Pretty much your average package directions.

If you try this, let me know what you think!

 

 

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