We are huge roast chicken fans here and eat it quite a lot. As much as we all love proper full blown roast chook dinner, when it comes to midweek cooking roast chicken thighs and drumsticks will win every time! This Roast Chicken with Wild Garlic Pesto & Shallots came about when I was looking for ways to use my gorgeous Wild Garlic & Walnut Pesto and as I had a bag of shallots from my weekly veg box still untouched I decided to throw these in for their lovely sticky sweetness. The result was incredible!
There really isn’t much to this dish at all with its quick prep time and very few ingredients yet it is so good! One thing to bare in mind is that the longer you marinade your chicken the tastier it will be. If you can pre-plan this dinner to the point that you pop your chicken in a bowl with some pesto and olive oil first thing in the morning and then get on with your day, the marinade will have a lot of time to really permeate through the meat! On the other hand if hour is all you’ve got for marinating, then by all means go for it!
If you don’t have wild garlic pesto, simply substitute it for whichever type you’ve got to hand whether it’s homemade or store-bought it really doesn’t matter. However if you fancy giving homemade pesto a whirl (even without wild garlic) you will find some how-to tips in my Wild Garlic & Walnut Pesto post.
Feel free to serve this finger lickin’ good chicken with your choice of sides. I love simple sautéed potatoes and Easy Grated Carrot Salad. Oh and don’t forget some pesto mayonnaise on the side which is a simple mix of whatever pesto you’re using and some good old mayo. It takes seconds to make and it’s perfect for dipping both chicken and tatties in!
Wild garlic is such a fabulous ingredient and in addition to my Wild Garlic & Walnut Pesto I encourage you to try this delicious Wild Garlic Hummus which is one of the tastiest dips I’ve ever tasted (if I can say so myself). 🙂 That’s not my last word as far as wild garlic pesto is concerned and another delicious family dinner will appear on the blog very soon!
On a separate note if you’d like some inspiration for meaty feasts for your family which are easy and delicious, then look no further… You might want to try these Mini Pork Meatloaves with Courgette or perhaps Braised Pork Chops with Leeks & Carrots which are loved by us and I hope will also be loved by you.
Roast Chicken with Wild Garlic Pesto & Shallots
- 1 kg Chicken Pieces (thighs & drumsticks) skin on, bone in
- 1 125ml jar of wild garlic pesto or any pesto you've got available
- 250 g shallots peeled & small ones left whole, large ones halved or quartered
- salt, pepper, olive oil
- Put chicken pieces in a large bowl and cover them with pesto. Add a glug of olive oil to the mixture and massage it together with pesto all over the chicken pieces making sure they are well covered.
- Let your chicken marinade for min 1 hr but the longer the better. If you can leave it in the fridge marinating for the whole day that would be perfect.
- Preheat the oven to 180C/350F/gas mark 4. Prepare the shallots by peeling them and halving or quartering the larger ones. Try to aim for equal size pieces.
- Put chicken in the large baking tray together with shallots and bake in preheated oven for 45 minutes, turning the chicken over half way through. Serve with your choice of sides and enjoy!
- Feel free to substitute Wild Garlic Pesto with any pesto you've got available.
- Pesto Mayo - simple mixture of pesto & mayonnaise is a perfect little dip served on the side of the chicken. It goes ever so well with roast or sautéed potatoes.
Have you tried my Roast Chicken with Wild Garlic Pesto & Shallots? Leave a comment at the bottom of this post, I love reading them!
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I’m linking my Roast Chicken with Wild Garlic Pesto & Shallots with the following pages:
Cook Once Eat Twice hosted by Corina at Searching for Spice
Brilliant Blog Posts hosted by Vicki at Honest Mum Blog
Recipe of the Week hosted by Emily at A Mummy Too
Got to be gluten free linky hosted this month by Kate at Gluten Free Alchemist