Path: swen.emba.uvm.edu!news.cc.utah.edu!cs.utexas.edu!howland.erols.net!news-out.digex.net.MISMATCH!dca1-hub1.news.digex.net!intermedia!cyclone-sf.pbi.net!216.174.194.51!HSNX.atgi.net!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!llama.swcp.com!not-for-mail From: RecipeButterfly@aol.com Newsgroups: rec.food.recipes Subject: Roast Chicken with Pesto and Potatoes Followup-To: rec.food.cooking Date: 14 Jun 2000 04:56:21 -0600 Organization: AOL Lines: 40 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: Reply-To: RecipeButterfly@aol.com NNTP-Posting-Host: llama.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:42492 * Exported from MasterCook * Roast Chicken with Pesto and Potatoes Recipe By :Bon Appitit - April 2000 Serving Size : 4 Preparation Time :0:00 Categories : Chicken Main Dish Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 ounces purchased pesto -- (about 1 cup) 4 large cloves garlic -- finely chopped 1 6-pound roasting chicken 2 pounds medium-size red-skinned potatoes -- quartered 1 cup canned low-sodium chicken broth Preheat oven to 400:F. Stir pesto and garlic in medium bowl to blend. Transfer 1 tablespoon pesto mixture to small bowl and reserve for sauce. Spread 1/4 cup pesto mixture over outside and 1 tablespoon inside main cavity of chicken. Place potatoes in large roasting pan and toss with remaining pesto mixture. Push potatoes to sides of pan; place chicken in center. Sprinkle chicken and potatoes with salt and pepper. Roast until thermometer inserted into thickest part of chicken thigh registers 180:F and potatoes are brown and tender, about 1 hour 20 minutes. Transfer chicken and potatoes to platter. Add broth and reserved 1 tablespoon pesto to roasting pan. Place pan over heat; bring broth to boil, scraping up browned bits. Season sauce with salt and pepper. Serve chicken and potatoes with sauce. - - - - - - - - - - - - - - - - - - - ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.