Roast Chicken With Cilantro Pesto and Vegetables
Description:
This flavorful roast chicken with cilantro pesto and vegetables is a perfect dish for those busy weeknights when you want something delicious and comforting on the table without spending hours in the kitchen. With just minutes of prep time, you can pop it into the oven and relax with your family while it cooks to perfection. If cilantro isn’t your thing, feel free to swap it out for fresh parsley leaves for a slightly different yet equally tasty twist.
Recipe Roots:
Rooted in the culinary traditions of Spain, Mexico, and the Southwest United States, this recipe combines elements of Spanish and European cuisines with the bold flavors of the American Southwest.
Recipe Category: Southwestern U.S.
Keywords: Spanish, European, <60 Mins, Oven
Nutritional Information (per serving):
- Calories: 813.1
- Fat Content: 21.9g
- Saturated Fat Content: 4.7g
- Cholesterol Content: 313.5mg
- Sodium Content: 1156.5mg
- Carbohydrate Content: 30.2g
- Fiber Content: 4.5g
- Sugar Content: 4.1g
- Protein Content: 118.8g
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Cilantro | 2 cups |
| Fresh parsley leaves | 1/4 cup |
| Walnuts | 3 |
| Lemon juice | 1 |
| Olive oil | 2 tbsp |
| Garlic cloves | 1 |
| Paprika | 1 tbsp |
| Curry powder | 1 tsp |
| Cumin | 1 tsp |
| Salt | 1 tsp |
| Skinless chicken | 2 lbs |
| Baking potatoes | 2 |
| Red bell peppers | 2 |
| Olive oil | 2 tbsp |
| Salt | to taste |
| Pepper | to taste |
Instructions:
-
Preheat your oven to 375°F (190°C).
-
Grease a large roasting pan to prevent sticking.
-
In a food processor, combine the cilantro, fresh parsley leaves, walnuts, lemon juice, olive oil, garlic cloves, paprika, curry powder, cumin, and salt. Process until you have a smooth paste, which will be your flavorful cilantro pesto.
-
Rub the cilantro pesto all over the skinless chicken, ensuring it’s evenly coated for maximum flavor.
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Place the chicken, baking potatoes, and red bell peppers in the greased roasting pan.
-
If desired, you can coat the vegetables with cooking spray or toss them in a plastic bag with 2 tablespoons of olive oil. Season the vegetables with salt and pepper to taste.
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Bake in the preheated oven for about 40 minutes, remembering to stir the vegetables after 30 minutes of cooking. Continue baking until the vegetables are tender, and the chicken is opaque near the bone.
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Once cooked, remove the roast chicken with cilantro pesto and vegetables from the oven, and allow it to rest for a few minutes before serving.
-
Serve hot, garnished with additional fresh cilantro or parsley if desired.
Recipe Notes:
- This dish is incredibly versatile and pairs well with a variety of sides, such as rice, quinoa, or a simple green salad.
- Feel free to customize the cilantro pesto to your taste preferences by adjusting the quantities of the ingredients or adding your favorite spices and herbs.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated for a quick and easy meal later on.
- Enjoy the delicious flavors of this roast chicken with cilantro pesto and vegetables, perfect for any occasion from weeknight dinners to special gatherings with friends and family! 🍗🌿🥔🫑
