Roasted Chicken with Sun-Dried Tomato and Red Pesto

This roasted chicken dish combines the classic flavors of tender, juicy chicken with the rich, tangy notes of sun-dried tomatoes and the vibrant, herby essence of red pesto. The result is a beautifully balanced meal that is both comforting and slightly adventurous, perfect for a family dinner or a special occasion. This recipe respects traditional cooking methods while adding a creative twist with the use of red pesto, making it a delightful choice for any culinary enthusiast.

Ingredients:

• 1 whole chicken (about 4-5 lbs)
• 1/2 cup sun-dried tomatoes, chopped
• 1/2 cup red pesto
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 lemon, zested and juiced
• 2 teaspoons dried oregano
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Preheat the oven to 425°F (220°C).
2. In a bowl, combine the red pesto, olive oil, minced garlic, lemon zest, lemon juice, chopped sun-dried tomatoes, oregano, salt, and pepper. Mix well to create a flavorful marinade.
3. Place the whole chicken in a roasting pan. Using your hands, gently loosen the skin of the chicken and rub the marinade under the skin and all over the chicken.
4. Tie the legs together with kitchen twine and tuck the wing tips under the body of the chicken.
5. Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden brown.
6. Let the chicken rest for 10-15 minutes before carving. Serve garnished with fresh basil leaves.