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LOCATION: Recipes >> Poultry >> Pesto 03

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Roast Chicken with Pesto and Potatoes

7 ounces purchased pesto, (about 1 cup)
4 large cloves garlic, finely chopped
1 6-pound roasting chicken
2 pounds medium-size red-skinned potatoes, quartered
1 cup canned low-sodium chicken broth

Preheat oven to 400F. Stir pesto and garlic in medium bowl to
blend. Transfer 1 tablespoon pesto mixture to small bowl and
reserve for sauce.

Spread 1/4 cup pesto mixture over outside and 1 tablespoon inside
main cavity of chicken. Place potatoes in large roasting pan and
toss with remaining pesto mixture. Push potatoes to sides of pan;
place chicken in center. Sprinkle chicken and potatoes with salt
and pepper. Roast until thermometer inserted into thickest part of
chicken thigh registers 180:F and potatoes are brown and tender,
about 1 hour 20 minutes.

Transfer chicken and potatoes to platter. Add broth and reserved
1 tablespoon pesto to roasting pan. Place pan over heat; bring
broth to boil, scraping up browned bits. Season sauce with salt
and pepper. Serve chicken and potatoes with sauce.

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