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Make the most of your roast

Pesto Marinated Split Chicken

Satisfy the whole family with our pesto-marinated split chicken, bursting with flavour and crafted for memorable gatherings

7SERVES
+40MIN PREP
40MIN COOK
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INGREDIENTS

  • 1 Family Roast Split Chicken
  • 1 ½ cups basil leaves, roughly chopped
  • 2 garlic cloves, minced
  • 2 Tbsp almonds or pine nuts, toasted and cooled
  • ¾ cup olive oil
  • ½ lemon, juiced
  • ¼ cup parmesan, grated
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METHOD

  1. To make the marinade, in a small processor, combine and pulse basil, garlic and pine nuts together, until it looks finely chopped.
  2. Slowly add oil and lemon juice and continue to pulse until a loose paste form.
  3. Add parmesan and pulse for another 30 seconds (add a little extra oil if needed). Season to taste.
  4. Place chicken in a large snap lock bag. Reserve ½ of the marinade and set aside and refrigerate.
  5. Pour the remaining marinade over the chicken. Remove as much air from the bag as possible.
  6. Gently massage marinade all over the chicken. Place in fridge for at least 30 minutes or preferable overnight.
  7. When ready to cook, remove chicken from the fridge and bring to room temperature.
  8. Preheat oven to 180° Remove chicken from the bag and place chicken, skin side down on to a lined baking tray and bake in the oven for 20 minutes.
  9. Turn the chicken over, skin side up and continue to cook for another 15-20 minutes or until chicken internal temperature is 75°
  10. When the chicken is cooked, remove from the oven and baste with reserved marinade.
  11. Serve with your favourite side dish.
  • 1 Family Roast Split Chicken
  • 1 ½ cups basil leaves, roughly chopped
  • 2 garlic cloves, minced
  • 2 Tbsp almonds or pine nuts, toasted and cooled
  • ¾ cup olive oil
  • ½ lemon, juiced
  • ¼ cup parmesan, grated
COPY TO CLIPBOARD
  1. To make the marinade, in a small processor, combine and pulse basil, garlic and pine nuts together, until it looks finely chopped.
  2. Slowly add oil and lemon juice and continue to pulse until a loose paste form.
  3. Add parmesan and pulse for another 30 seconds (add a little extra oil if needed). Season to taste.
  4. Place chicken in a large snap lock bag. Reserve ½ of the marinade and set aside and refrigerate.
  5. Pour the remaining marinade over the chicken. Remove as much air from the bag as possible.
  6. Gently massage marinade all over the chicken. Place in fridge for at least 30 minutes or preferable overnight.
  7. When ready to cook, remove chicken from the fridge and bring to room temperature.
  8. Preheat oven to 180° Remove chicken from the bag and place chicken, skin side down on to a lined baking tray and bake in the oven for 20 minutes.
  9. Turn the chicken over, skin side up and continue to cook for another 15-20 minutes or until chicken internal temperature is 75°
  10. When the chicken is cooked, remove from the oven and baste with reserved marinade.
  11. Serve with your favourite side dish.

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