- 2½5kg avg whole chicken
- 90g sun dried tomato pesto
- 1½ lemon
- 1½ fennel bulb
- 1½ onion
- 1½ garlic clove
- 375g cherry vine tomatoes
- Sea salt
- Freshly ground pepper
- 1 tbsp olive oil
- Large roasting tin
- 1.
Heat your oven to 190°C/Fan 170°C/Gas 6. Remove the chicken from its wrapping. Remove the giblets – you can use them to make your own chicken stock (see our tip). Pat the chicken dry and place it in a large roasting tin. Leave it for 30 mins-1 hr to come to room temperature.
- 2.
Carefully lift the chicken skin off the breast with your fingers or the handle of a wooden spoon and spread the pesto over the chicken breast, then cover again with the skin. Dust the chicken with a good pinch of salt and pepper. Halve the lemon and pop 1 half inside the chicken’s cavity. Slide the tin into the oven and roast for 50 mins.
- 3.
While the chicken roasts, trim the base and any dry tips off the fennel. Chop the fennel into 1cm-thick slices. Peel and slice the onion into thin wedges. Peel and thinly slice the garlic. Scoop the fennel, onion and garlic into a mixing bowl, along with the cherry tomatoes, and pour in 1 tbsp olive oil and add a pinch of salt and pepper. Toss to mix.
- 4.
After 50 mins, remove the chicken from the oven. Add the veg to the tin, around the chicken. Slide back into the oven for 30 mins.
- 5.
Take the chicken out of the oven and check if it’s cooked through by piercing the fattest part of the leg with a knife or skewer. The juices should run clear. If not, roast for 10-15 mins more. Rest the chicken on a plate or board, loosely covered with foil, for 30 mins before carving. Serve with the roast veg.
- Tip
Give it a swirl
Fancy an alternative to the traditional roast dinner. Instead of roast spuds and your usual veg, serve chunks of the pesto roast chicken and veg with a side of buttered tagliatelle and plenty of grated Parmesan. A peppery rocket salad with a balsamic dressing makes a great side. - Tip
Take stock
A giblet stock is easy to make – just pop the giblets in a large pan with a sliced onion, chopped carrot, celery, a bay leaf and a few sprigs of thyme and parsley. Add 2 ltrs water. Cover, bring to the boil, then simmer for 2 hrs. Strain into a sealable container and store in the fridge for up to 3 days, or freeze for up to 3 months. This stock is perfect for adding to soups, risottos and gravies. - Tip
Low Waste, No Waste
Your leftover chicken carcass can also be turned into a nourishing, versatile stock. Search for How to Make Your Own Stocks on abelandcole.co.uk/recipes for instructions.
