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Roasted Chicken with Pistachio and Arugula Pesto

By: Nicole 9 Comments
Posted: 04/05/16

This post may contain affiliate links. Please read my disclosure policy.

Roasted Chicken with Pistachio and Arugula Pesto

Before you get pregnant, you hear about these bizarre cravings. Pickles with ice cream. Cheeseburgers and sushi. Grease upon grease.

Ugh.

Roasted Chicken with Pistachio and Arugula Pesto

Me? I didn’t have any of those. At the time, part of me thought the whole “craving” thing was just something pregnant women made up to justify eating odd combinations or to gorge, but now, the other part of me thinks that because I like everything on a normal basis, the cravings just never hit me right on the nose.

Roasted Chicken with Pistachio and Arugula Pesto

However in hindsight, I would say that I ate an extremely large quantity of doughnuts, inhaled my weight in chocolate and ordered a roast chicken more times than I can count.

So maybe I just in denial the entire time…

Roasted Chicken with Pistachio and Arugula Pesto

There’s a reason a roast chicken is one of the foods I gravitated towards during my pregnancy – it’s a classic, and no matter what the preparation, it’s always delicious.

Usually it’s our go-to meal when we’re craving something a little comforting, and I’ll pretty much prepare it the same every time. Rub the whole thing down with butter, season liberally with salt and pepper, and stick a few lemons in the cavity. Done. This time I wanted to turn the classic winter comfort food into something totally appropriate for spring, so instead of rubbing the bird down with softened butter, I stuffed the skin with a springy pesto and roasted a handful of chopped brussels sprouts and asparagus in the same pan.

Roasted Chicken with Pistachio and Arugula Pesto

Since basil isn’t really in season yet, I went with a different spin on a pesto, and instead used a combination of roasted pistachios and arugula. Bonus? It’s a heck of a lot cheaper, since it takes about twenty dollars worth of basil these days (and even in the summer) to make pesto, arugula, on the other hand, costs a fraction of that. Because the peppery arugula pairs so well with lemon, I threw in a few tablespoons of the juice along with a few teaspoons of the zest. A little bit of salt, parmesan cheese, and olive oil finish it off.

Once the pesto is massaged under the skin of the bird it’s popped into a screaming hot oven to crisp up, and then about 20 minutes shy of a finished product, I throw in some quartered Brussels sprouts and a little bit of chopped asparagus to complete this perfect spring meal.

Roast Chicken with Pistachio and Arugula Pesto

 

Roasted Chicken with Pistachio and Arugula Pesto
 
Print
Prep time
25 mins
Cook time
1 hour
Total time
1 hour 25 mins
 
Author: Nicole ~ Cooking for Keeps
Serves: Serves 2
Ingredients
  • 1 3½ lb whole chicken
  • 4 whole carrots, peeled
  • Kitchen twine
  • ¼ cup roasted and salted pistachios
  • 4 cups packed arugula
  • 2 tablespoons lemon juice
  • Zest of 1 lemon (about 2 teaspoons)
  • 2 tablespoons grated parmesan cheese
  • ¼ teaspoon salt
  • ⅛ cup olive oil
  • 1 tablespoon canola oil
  • ¼ pound brussels sprouts, quartered
  • ¼ pound asparagus, cut into bite-sized pieces
Instructions
  1. Preheat oven to 450 degrees. Rinse chicken inside and out with water. Pat dry with paper towels.
  2. Place carrots in the bottom of a large cast-iron skillet or roasting pan. Place chicken on top. Tie chicken legs together with twine.
  3. In a food processor, add pistachios, arugula, lemon juice, lemon zest, parmesan cheese, and salt. Pulse until the mixture becomes a paste, if needed scrape down the sides of the bowl with a spatula. With the mixer on, slowly drizzle in olive oil. Again, if needed scape down the sides with a spatula. Season to taste with salt and pepper.
  4. Using your fingers, gently release the skin from the breast meat. Take two heaping tablespoons of the pesto and spread it underneath the skin. Rub chicken with canola oil, sprinkle LIBERALLY with salt.
  5. Roast in the oven for 30 minutes. Reduce the heat to 350 degrees and roast for another 15 minutes. Remove from oven and take a few tablespoons of the fat that's accumulated in the pan and toss it with the veggies. Season veggies with salt and pepper. Add to the sides of the pan. Place back in the oven and continue to cook the chicken until it reaches an internal temperature of 150 degrees, about another 15 minutes.
  6. Once the chicken comes out of the oven, spread with another two tablespoons of pesto all over the chicken. Let rest for 15 minutes before cutting.
  7. Serve with remaining pesto.
3.3.3077

Roast Chicken with Pistachio and Arugula Pesto

Meet Nicole

Welcome! My lifelong passion for delicious food and cooking has evolved over time into an equal love of showing you an elevated meal can be easy, approachable and most importantly, tasty. Dive in and find something perfect for you and your family!

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  1. Josh @ The Kentucky Gent says

    Posted on 4/5/16 at 3:49 pm

    YUM. I’ve been a huge fan of pistachios lately, and this sounds right up my alley!

    Reply
  2. Carrie @ Bakeaholic Mama says

    Posted on 4/5/16 at 9:45 pm

    This is a gorgeous bird!

    I’ve had 3 kids, and each time I had some weird cravings, but normally not until the end of each pregnancy. With baby 1- cinnamon and sugar toast. Baby 2- Steak tips. Baby 3- Pickled everything… it was gross. I was practically drinking vinegar ever day.

    I’d rather crave roasted chicken 😉

    Reply
    • Nicole says

      Posted on 4/11/16 at 8:29 pm

      Mmmm now that you said it, cinnamon and sugar toast sounds SO good!! I wish I had some of those strange cravings, just to say I had them! Ha! Thanks Carrie!

      Reply
  3. Christine @ WRY TOAST says

    Posted on 4/6/16 at 2:11 pm

    this chicken looks GORGI! and I’m obsessed with newfangled pestos, I want to smear this pistachio version on literally everything

    Reply
    • Nicole says

      Posted on 4/11/16 at 8:28 pm

      Thanks love!

      Reply
  4. [email protected] says

    Posted on 4/6/16 at 4:23 pm

    I love that you used pistachios and arugula!! They are two of my favorites! And with the brussels and asparagus – so awesomely green!

    Reply

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Welcome! My lifelong passion for delicious food and cooking has evolved into an equal love of showing you easy elevated meals can be approachable and most importantly, tasty.

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