Pesto Roasted Chicken with Potatoes, Olives and Onions

Confession: There are a few culinary feats that scare me to even think about cooking and baking. Luscious lobster Thermidor, French macarons, beef Wellington, and fluffy layer cakes top the list. A meal fit for a king, right? Yea. I’ll stick with peasant food, thanks.

But, I’ve gotta say – the number of desserts and dishes that are scary to me has dwindled down significantly since I first began experimenting in the kitchen. My old list? Crisp roasted chicken, artisan bread, homemade pizzas, and a gorgeous, gooey apple tarte tatin. Been there, done that!

I can see how new cooks could still be intimidated by these, though. They take patience and time, even if the recipes seem easy, and a real love for the ingredients going in.

Roasted chicken has not only become a food fear I’m proud to have overcome, but a mouthwatering staple for our weeknights and dinner parties!

I’ve made many a roasted chicken since getting over the hump – buttered, basted, twined, trussed and stuffed with every herb, onion and citrus under the sun. Some have been incredibly simple, others have taken a little more work. This one was one of the best I’ve ever tasted, though – and you won’t believe how easy it was!

Here’s my secret…

I’ve always been a big fan of Gold’n Plump® chickens, and when I found out they had a new line of whole chickens, pre-trussed and pre-seasoned, I jumped on it. The only thing I don’t like about making roasted chicken is the rather icky prep work… grabbing those goopy innards makes me gag. Slathering on butter and seasonings is so messy! But, when you get a Gold’n Plump® Seasoned Whole Chicken, it’s all done for you. No muss, no fuss.

Sign. me. up.

They make a whole range of fun flavors, but the pesto was my favorite by far. A mix of garlic, basil, and Parmesan cheese made for one of the most crispy, tender chickens I’ve ever cooked!

Tossed with a Mediterranean medley of potatoes, pearl onions, diced tomatoes and Italian herbs, this was one killer one-pan meal. And it was done in just an hour! You can even do the prep before work, pop the whole tray (potato mixture and all) into the fridge, and right into the oven it goes after your long day. Warm, flavorful homemade goodness without breaking your back.

Isn’t that what we all strive for Monday through Friday anyway?

Get your hands on one of these incredible chickens and give this delicious dinner a whirl for yourself. It’s so simple and comforting, and if you’re just a tiny twosome like us (until June!), will give you leftovers for days.

PrintPrint SaveSave

Pesto Roasted Chicken with Potatoes, Olives and Onions

Yield: Serves 4-6

Ingredients:

1 (3lb.) Gold’n Plump® Seasoned Whole Chicken – Pesto*
1 (14.5 oz.) can diced tomatoes, drained
1 (10 oz.) bag pearl onions, peeled*
3 whole cloves garlic, peeled
1 large russet potato, chopped
1/2 cup whole black ripe olives
1/4 cup olive oil, divided
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 teaspoon Italian/Greek/Mediterranean seasoning

Directions:

Preheat oven to 350 degrees F.

Remove whole chicken from all bags and place breast side up in a large casserole dish. Drizzle with 1 Tablespoon olive oil and place in preheated oven. Roast for 2 to 2 1/2 hours from frozen, or 1 to 1 1/2 hours thawed.

Meanwhile, combine diced tomatoes, pearl onions, garlic, potato, and olives in a large bowl. Toss with 2 Tbsp. olive oil, salt, pepper and Italian seasoning. Set aside.

With 1 hour remaining roasting time, remove chicken from oven and scatter vegetable mixture around chicken. Drizzle all over, including chicken, with remaining 1 Tbsp. olive oil and season with additional salt and pepper. Continue roasting for 1 hour, or until chicken is done.

To check chicken doneness, insert a meat thermometer into the thigh (not touching bone). Chicken is done when internal temperature reaches 180 degrees F and juices run clear.

Let chicken rest 10 minutes before carving. Serve with vegetable mixture.

Enjoy!

TIPS

You can use any 3 to 3 1/2 lb. whole chicken for this recipe. I just prefer Gold’n Plump® chickens because they come pre-seasoned, pre-trussed, and are mess free!

To peel pearl onions, boil in a medium pot for 3 minutes. Rinse in cold water. Cut off ends and remove from skins.

Tent chicken loosely with foil if it begins to brown too quickly.

Disclosure: This is an original recipe created for Gold’n Plump®. I was compensated for my time but all opinions are my own.

      

20 Responses to “Pesto Roasted Chicken with Potatoes, Olives and Onions”

  1. #
    1
    Chung-Ah | Damn Delicious — December 11, 2013 @ 1:13 am

    Roasted chicken is a fear I need to conquer as well! We always buy the roasted ones at Costco but I’d love to try your homemade version. It just screams comfort!

  2. #
    2
    Mommy G — December 11, 2013 @ 5:06 am

    We make a roasted chicken every Sunday in my family, so I’m always looking for ideas to switch it up! Will be trying your recipe this weekend!

    http://maybetodayistheday1.blogspot.com/

  3. #
    3
    Stacy | Wicked Good Kitchen — December 11, 2013 @ 6:21 am

    Roasted chicken always satisfies and is incredibly easy. Your new way, with a pre-seasoned whole chicken, makes it even easier to get a wholesome home-cooked meal on the table for the fam. Thanks for sharing, Georgia! Pinned everywhere!

  4. #
    4
    Kathi — December 11, 2013 @ 10:51 am

    I am a fool for Roasted Chicken and this looks delicious! I am so lucky to have the Pike Place Market here in Seattle and I make my own Pesto all summer long and freeze it! Thanks for the awesome recipe and great pic!

  5. #
    5
    DessertForTwo — December 11, 2013 @ 11:31 am

    This sounds so great–I love a roast chicken, but I too hate the prep work. I can’t wait to find these in my store.

  6. #
    6
    Dixya @ Food, Pleasure, and Health — December 11, 2013 @ 11:52 am

    I made a couple times using Jacque Pepin’s method. It makes a delicious, juicy chicken.

  7. #
    7
    Ashley — December 11, 2013 @ 12:12 pm

    I can’t do the taking out of the innards either – it totally grosses me out. I always call in the husband for that duty haha I would feel bad but he gets to eat everything I make so I say it’s a fair deal : ) And this chicken looks delicious!

  8. #
    8
    Consuelo @ Honey & Figs — December 11, 2013 @ 3:31 pm

    Roasted chicken has been on my list for months, I wish that mine turned out as beautiful as yours! This one look perfect, and that crispy skin has me drooling over here! ;–)

  9. #
    9
    Sommer@ASpicyPerspective — December 11, 2013 @ 9:28 pm

    That looks fancy to me! Love a good juicy chicken. :)

  10. #
    10
    Jeanette |Jeanette's Healthy Living — December 11, 2013 @ 9:57 pm

    Love all the veggies and olives you used as a bed for your gorgeous roast chicken Georgia, makes for a naturally delicious sauce.

  11. #
    11
    Gaby — December 11, 2013 @ 10:05 pm

    Looks like a great dinner and I love that they make it so easy!

  12. #
    12
    Laura (Blogging Over Thyme) — December 11, 2013 @ 10:18 pm

    This looks so delicious Georgia! And I’ll stick with peasant food over fancy meals any day of the week. They are always the most comforting!

  13. #
    13
    Laura (Tutti Dolci) — December 12, 2013 @ 12:20 am

    I love roasted chicken and your presentation is gorgeous!

  14. #
    14
    Ramona — December 12, 2013 @ 5:45 am

    Now that is one beautiful roast chicken. I love the potatoes and olives too. What a beautiful meal. :)

  15. #
    15
    Maureen | Orgasmic Chef — December 12, 2013 @ 7:16 am

    I love this chicken! It’s so pretty. I don’t have problems with the inny bits. Give me a spider though and I’m freaked.

  16. #
    16
    Stephanie @ Girl Versus Dough — December 12, 2013 @ 8:40 am

    This is like my dream dinner right now (well, and pretty much ever :)). Putting on our menu for next week!

  17. #
    17
    Nami — December 12, 2013 @ 11:59 pm

    Roasted chicken looks perfect, but all your veggies look as delicious as the chicken! I love pearl onions.. so pearly and cute!

  18. #
    18
    Bill — December 14, 2013 @ 6:24 pm

    I’ve been on a roasted chicken tear the last few months and yours looks mouthwatering! I love everything about this recipe. Beautiful photos, too!

  19. #
    19
    The Café Sucre Farine — December 15, 2013 @ 5:53 pm

    It looks wonderful Georgia. I love the addition of salty olives!

  20. #
    20
    Erin @ Texanerin Baking — December 19, 2013 @ 7:00 am

    I can’t wait to try this! It looks incredible. We buy a lot of roasted chickens premade but we’re lazy and don’t make them ourselves. Which is really sad. And stupid. Definitely have to try this recipe! :)

Leave a Comment





Current ye@r *