PREP TIME: 10 MINS COOK TIME: 1 HOUR 20 MINS SKILL LEVEL: EASY CALS: 392 FAT: 24G SAT FAT: 5G CARBS: 0G
Watercress pesto roast chicken
SERVES 6 A delicious and fresh-tasting option for your Sunday roast.
YOU WILL NEED
200g watercress
50g walnuts
50g Parmesan cheese
7tbsp olive oil
Small handful of mint leaves
Zest and juice of 1 lime, lime reserved, plus
1 lime to serve
1 medium chicken (approx 1.5kg)
HOW TO DO IT
1 Heat the oven to 200C/Gas 6. Place half the watercress, walnuts, Parmesan, 6tbsp oil, mint leaves, lime zest and juice in a food processor and blitz until smooth.
2 Place the chicken in a roasting tray and spread the pesto underneath the chicken skin and place the juiced lime halves inside the cavity. Drizzle the remaining oil on top and season well.
3 Place the chicken in the oven and cook for 20 mins before turning down the temperature to 180C/Gas 4. Cook for a further 20 mins per 500g. For a 1.5kg chicken, roast for a further 1 hour. You can test with a meat thermometer (it should read 74C), and check the juices are running clear. Serve with the remaining watercress and lime, to squeeze over the chicken.
TIP: IF YOU HAVE PESTO LEFT OVER, IT TASTES DELICIOUS WITH WARM PASTA, OR MIX WITH MAYO FOR SANDWICHES
Speedy chicken parmigiana
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