Roast Chicken with Pesto Sauce

Roast Chicken with Pesto Sauce
  • Yield: 4 Servings
  • Prep Time: 15 Mins.
  • Cook Time: 40 Mins.
  • For a Fresh Twist: For a richer sauce, add ¼ cup whipping cream to the pesto sauce and simmer a few more minutes to thicken.

    Roast baby carrots, potato and/or onion wedges on the same baking sheet as the chicken for an easy one pan dinner.

    Garnish with basil sprigs and lemon wedges. For food safety, gently rub produce under cold running water.


  • 2 cups packed fresh basil leaves
  • 1/3 cup extra-virgin olive oil, plus more for brushing
  • 1/3 cup Fisher® Chef’s Naturals® Almond-Coconut Flour
  • 1/4 cup finely grated Parmesan cheese
  • 2 garlic cloves
  • salt and pepper
  • 4 chicken breasts halves with skin and ribs (about 4 pounds)
  • 1/2 cup water


  1. Preheat oven to 425°F.
  2. Blend basil, 1/3 cup oil, Fisher® Chef’s Naturals® Almond-Coconut Flour, Parmesan and garlic in small food processor to coarse paste. Season generously with salt and pepper. Set aside 1/3 cup pesto for sauce.
  3. Place chicken on heavy large rimmed baking sheet.
  4. Using fingers, gently loosen skin from 1 side of each chicken breast, forming pocket.
  5. Spread remaining pesto under the skin of each breast.  Wash hands with soap and water after touching raw poultry.
  6. Brush chicken lightly with oil; sprinkle with salt and pepper. Roast chicken until internal temperature reaches 165°F on a food thermometer, about 40 minutes.
  7. Mix ½ cup water and 1/3 cup pesto in small saucepan and bring to boil.
  8. Serve sauce in ramekins alongside chicken.

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