Lemon Pesto Roast Chicken

Even in summer I crave a delicious roast chicken. A lot of people are intimidated and purchase them already roasted from the stores.. while that is okay in a pinch- it is really easy and satisfying to make your own… and once one tastes the difference, one can never go back.. Try this one next time you are in the mood for a yummy roast chicken..

• 1 (4 pound) free-range chicken

Pat the chicken dry with paper towels.

Butter Mixture

• Zest of one lemon- don’t throw the lemon away
• 2 tablespoons butter, softened

Cavity

• 1 lemon, cut in quarters (use the one without the zest)

Pesto Mixture

• ¼ cup prepared pesto
• Salt
• Pepper
• 4 to 5 potatoes, cut in half
• 1 cup chicken broth

Preheat oven to 400 degrees F.

Sprinkle a generous amount to salt and pepper outside and inside the chicken. Fill the cavity with the lemon pieces. Loosen the skin carefully with fingers. Take the pesto one teaspoon at a time and spread under the skin. Spread the butter mixture on the outside of the chicken. Sprinkle more salt and pepper all over. Secure the legs with some twine. Place the chicken into a roasting pan. Add the potatoes around it and ½ cup chicken broth. Roast till temperature probe registered 145 degrees F. Add the rest of the chicken broth over the chicken and roast till 165 degrees F. Take out and wiggle the leg to make sure clear juices run out. Let sit for 15 minutes covered with foil. Serve warm with potatoes.