Chicken with Tarragon Pesto.
This fresh herb pesto adds such flavor and keeps the roast chicken juicy in this Chicken with Tarragon Pesto.
Servings 4
Calories 529kcal
Ingredients
- 4 green onions cut into 1-inch pieces
- ½ cup parsley leaves
- ¼ cup fresh tarragon or basil leaves
- 2 tablespoons walnut pieces
- 4 cloves garlic peeled
- 1 ½ teaspoons lemon peel finely zested
- ⅓ cup olive oil
- 4 chicken leg quarters
Instructions
- Preheat oven to 450. Process the first 6 ingredients in a food processor until finely minced. With the motor running, add the oil through the tube, and process to a coarse paste. Season with salt and pepper.
- Oil a large baking sheet. Pat the chicken dry and sprinkle with salt and pepper on both sides. Spread the pesto over the chicken, coating both sides. Arrange chicken, skin side up on the baking sheet. Bake chicken until tender about 30 minutes or until chicken reaches 165°f.
Notes
Chicken - can use chicken thighs, legs, or a whole chicken cut up. You might need to adjust the time.
In place of tarragon, you can use basil, sage, or mint.
Nutrition
Calories: 529kcal | Carbohydrates: 5g | Protein: 26g | Fat: 46g | Saturated Fat: 9g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 24g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 120mg | Potassium: 503mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1000IU | Vitamin C: 16mg | Calcium: 78mg | Iron: 3mg