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Pesto chicken - roast chicken with pesto

Pesto chicken mixes two great flavours together for a fresh take on the classic roast chicken. With a mix of almonds and parsley you have a nutty and earth take for this pesto roast chicken.
Course Dinner, Lunch, Roast
Cuisine British, English, International
Keyword almond chicken, chicken, Pesto chicken, roast chicken with pesto
Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 5 minutes
Servings 4 people
Calories 190kcal
Author Sisley White


  • Baking Tray


  • 5 cloves of garlic
  • 150 g butter
  • 100 g ground or flaked almonds
  • handful of fresh parsley (if you don’t have any use 1 tablespoon of dried parsley, dried oregano or even herbs de Provence)
  • 2 heaped tablespoons pesto
  • 2 tablespoons olive oil
  • salt and pepper
  • 1 chicken


  • Preheat the oven to 180ºc/ 170ºc fan oven.
  • Add the garlic, butter, almonds, parsley, oil along with the salt and pepper to a blender.
  • Whizz it up in to a thick paste.
  • Pop the chicken into a pan.
  • Gently coat the chicken in the paste, getting it under the skin if you can.
  • Add a few flaked almonds to the top for decoration.
  • It’s ready to cook.
  • Cook as per the instructions on the chicken. It is normally about 20 minutes per pound (450g) plus 20 minutes.


If you cut into it and the juices run clear the chicken is fully cooked. If the juices are red or slightly pink, your chicken may need to be cooked a bit longer.