• 4servings

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B9, C
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1359 g chicken pieces(breasts, legs, thighs)

  2. 2 tbsp. olive oil

  3. 2 tbsp. chopped fresh parsley leaves

  4. 4 tbsp. fresh lemon juice

  5. 1 tbsp. prepared pesto

  6. 1 large clove garlic, peeled and minced

  7. 1/4 tsp. salt

  8. 1/4 tsp. pepper

Instructions Jump to Ingredients ↑

  1. Poke the chicken pieces all over with a fork and place in a large baking dish. Combine the olive oil, parsley, lemon juice, pesto, garlic, salt and pepper in a small bowl and whisk to combine. Pour 1/2 of the pesto mixture over the chicken, turning to coat. Cover and refrigerate the chicken overnight. Cover and reserve the remaining pesto mixture.

  2. Preheat oven to 350 degrees. Uncover the chicken and bake about 45 minutes until the juices run clear. Preheat the broiler. Transfer the chicken pieces to a baking pan and broil about 7 minutes per side until the skin is crisped and browned. Transfer the chicken to a platter. Whisk the reserved lemon pesto mixture and spoon over the chicken. Serve immediately.


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