Roast Chicken with Cilantro Pesto and Vegetables

Elevate your dinner table with this vibrant and flavorful Roast Chicken with Cilantro Pesto and Vegetables. Juicy, golden-roasted chicken is paired with a medley of seasoned carrots, red potatoes, zucchini, and red onion, creating a stunning one-pan meal packed with color and nutrition. The real showstopper, however, is the homemade cilantro pesto—made with fresh cilantro, grated Parmesan, toasted pine nuts, and a zesty splash of lemon juice—that adds a refreshing herbaceous punch to every bite. Perfect for a crowd-pleasing family meal or a weekend dinner party, this recipe combines ease and elegance with a prep time of just 30 minutes. Serve it with the pesto drizzled generously over the chicken and vegetables for a dish that’s as beautiful as it is delicious! Keywords: roast chicken, cilantro pesto, roasted vegetables, one-pan meal, dinner recipe.

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 6

Ingredients

• 1 unit Whole chicken
• 3 tablespoons Olive oil
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 4 units Garlic cloves
• 2 cups Cilantro (fresh)
• 0.5 cups Parmesan cheese (grated)
• 2 tablespoons Lemon juice
• 3 tablespoons Pine nuts (toasted)
• 2 cups Carrots (peeled and chopped)
• 2 cups Red potatoes (quartered)
• 1 cup Red onion (sliced)
• 1.5 cups Zucchini (sliced)
• 3 sprigs Thyme (fresh, optional)

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Rinse the whole chicken and pat it dry with paper towels. Rub 1 tablespoon of olive oil all over the chicken. Season it with 1 teaspoon of salt and 1/2 teaspoon of black pepper, ensuring you coat it evenly.

Step 3

Prepare the vegetables by combining the carrots, red potatoes, red onion, and zucchini in a large mixing bowl. Drizzle them with 1.5 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss to coat and spread the vegetables evenly on the bottom of a roasting pan.

Step 4

Place the seasoned chicken on top of the vegetables in the roasting pan. If using fresh thyme, tuck the thyme sprigs under the chicken and among the vegetables.

Step 5

Roast the chicken in the preheated oven for approximately 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast meat and juices run clear.

Step 6

While the chicken is roasting, prepare the cilantro pesto. In a food processor, combine the fresh cilantro, parmesan cheese, lemon juice, toasted pine nuts, 2 garlic cloves, and 1/4 teaspoon each of salt and pepper. With the processor running, gradually drizzle in 2 tablespoons of olive oil until the mixture is smooth and well blended.

Step 7

Remove the chicken from the oven once fully cooked. Let it rest for 10-15 minutes before carving to retain its juices.

Step 8

Serve the carved chicken with generous dollops of cilantro pesto on top and the roasted vegetables on the side.

Nutrition Facts

Serving size	(4070.6g)

Amount per serving	% Daily Value*
Calories	2120.7

Total Fat 113.1g	0%
Saturated Fat 33.8g	0%
Polyunsaturated Fat 4.0g
Cholesterol 231.3mg	0%
Sodium 7313.9mg	0%
Total Carbohydrate 184.6g	0%
Dietary Fiber 42.3g	0%
Total Sugars 50.7g
Protein 115.0g	0%

Vitamin D 0IU	0%
Calcium 1996.7mg	0%
Iron 19.5mg	0%
Potassium 8303.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.9%

Protein: 20.8%

Carbs: 33.3%