Roast Chicken With Cilantro Pesto and Vegetables |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is ready to go into the oven in just minutes, so you can kick back and relax with your family while it cooks. If you're not a cilantro fan, substitute parsley. Recipe roots in Spain, Mexico, Southwest. USA, Ingredients:
2 cups cilantro or 2 cups fresh parsley leaves |
1/4 cup walnuts |
3 tablespoons lemon juice |
1 tablespoon olive oil |
2 garlic cloves |
1 teaspoon paprika |
1 teaspoon curry powder |
1 teaspoon cumin |
1 teaspoon salt |
1 (3 1/4 lb) skinless chicken, cut in 8 pieces |
2 (8 ounce) baking potatoes, each cut in 10 wedges, wedges cut in half |
2 red bell peppers, each cut in 8 wedges, wedges cut in half |
olive oil |
nonstick cooking spray |
1/2 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. Heat oven to 375*.
2. Grease large roasting pan.
3. Process Pesto ingredients in food processor until a smooth paste.
4. Rub on chicken.
5. Place chicken, potatoes and peppers in pan.
6. Coat vegetables with cooking spray (or toss in plastic bag with 2 tbls. olive oil); season with salt and pepper.
7. Bake 40 minutes, stirring vegetables after 30 minutes, until vegetables are tender and chicken is opaque near bone.
8. Serves 4.
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