4 Reviews

This was soooo good! I did vary a little. I rubbed a whole chicken with the pesto, and then cooked it on the rotisserie. It was so pretty and golden brown, and the flavor was out of this world! I didn't cook the potatoes because we are restricting carbs, so I served the chicken with green beans. Thank you.

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Leta January 13, 2003

I thought this was delightful, Sharon123. It was very easy to prepare, had lots of flavor, and it went quite well with the wonderful Southwestern Coleslaw (No Dairy) that I served with this dish. My advice to others is double the red bell peppers in this recipe, because the bites of chicken that included delicious bits of cooked red pepper were extremely delicious! I will definitely make this recipe again (and again and again). Yum! Made for the ongoing Spain & Portugal tag game.

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NorthwestGal May 19, 2014

I used a whole chicken and placed the pesto under the skin and on top. I placed the potatoes and carrots (we can not eat peppers) around the chicken and they bathed in the pesto juices. The chicken was very moist and the vegetables were done perfectly. Made for Photo Tag.

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mary winecoff April 01, 2009

Loved the flavor that the pesto paste gave the dish but mainly the chicken. Half way during cooking I had to add some stock to the pan because it was getting very dry, I also turned down the oven temerature and then could cook it the full time because the potatoes needed that time.

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Pets'R'us August 09, 2004
Roast Chicken With Cilantro Pesto and Vegetables