Roasted Chicken with Sun-Dried Tomato Red Pesto

This Roasted Chicken with Sun-Dried Tomato Red Pesto combines the classic flavors of herb-roasted chicken with a vibrant, homemade red pesto made from sun-dried tomatoes. The result is a dish that is both comforting and exciting, with juicy, tender chicken and a rich, tangy sauce that adds depth to each bite. Perfect for family dinners or special occasions, this recipe respects traditional cooking techniques while adding a creative twist.

Ingredients:

• 1 whole chicken (about 4-5 lbs)
• 1 cup sun-dried tomatoes in oil, drained
• 1/2 cup fresh basil leaves
• 1/4 cup pine nuts, toasted
• 1/2 cup grated Parmesan cheese
• 2 garlic cloves
• 1/2 cup olive oil
• Salt and pepper to taste
• 1 lemon, halved
• Fresh rosemary sprigs for garnish

Instructions:

1. Preheat your oven to 425°F (220°C).
2. In a food processor, combine the sun-dried tomatoes, basil, pine nuts, Parmesan cheese, garlic, and a pinch of salt and pepper. Pulse until finely chopped.
3. With the processor running, slowly drizzle in the olive oil until the mixture is smooth and well combined. Adjust seasoning to taste.
4. Pat the chicken dry with paper towels and season the cavity with salt and pepper. Stuff the cavity with lemon halves and a few rosemary sprigs.
5. Rub the red pesto generously over the outside of the chicken, ensuring even coverage.
6. Place the chicken in a roasting pan and roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) and the juices run clear.
7. Let the chicken rest for 10-15 minutes before carving. Serve with additional pesto drizzled over the top and garnished with fresh rosemary.