Ingredients for Roast Chicken With Cilantro Pesto And Vegetables
- 1 cup packed cilantro leaves
- Walnuts
- Lemon Juice
- 1/4 cup olive oil + 1 tablespoon for greasing
- Garlic Cloves
- Paprika
- Curry Powder
- Cumin
- Salt
- Skinless Chicken
- Baking Potatoes
- Red Bell Peppers
- Nonstick Cooking Spray
- Pepper
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Roast Chicken With Cilantro Pesto And Vegetables? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Roast Chicken With Cilantro Pesto And Vegetables
- Preheat oven to 375°F (190°C).
- Grease a large roasting pan with 1 tablespoon olive oil.
- In a food processor, combine 1 cup packed cilantro leaves, 1/4 cup grated Parmesan cheese, 2 cloves garlic, 2 tablespoons lime juice, 1/4 cup olive oil, and a pinch of salt and pepper. Process until smooth.
- Rub the cilantro-lime pesto all over a 3-4 pound whole chicken.
- In the roasting pan, arrange 1 pound small red potatoes (halved), and 1 bell pepper (seeded and chopped).
- Lightly coat the vegetables with cooking spray.
- Season the chicken and vegetables generously with salt and pepper.
- Roast for 40 minutes, then stir the vegetables. Continue roasting for another 20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender.
- Let the chicken rest for 10 minutes before carving and serving. Serves 4.
Nutrition Information (Approximate per serving)
Sodium
48 g
Sugar
16g
Fat
23g
Carbs
10g
