This is just as good made on the braai or in the oven and the tomato and basil pesto give the bird a festive feel. If you are pressed for time, buy a cooked chicken and spatchcock it by removing the backbone by cutting down each side. Place on a baking tray, spread over the pesto and bake at 180°C for 15 minutes.INGREDIENTS1 large chicken45ml-60ml (3-4 tbsp) basil pesto45ml-60ml (3-4 tbsp) sun-dried tomato pestoMETHODPreheat the oven to 180C, or preheat a gas braai, or prepare a fire. Flatten the chicken by placing it breast-side down on a board. Using sharp scissors cut along the backbone on either side. Remove the backbone and discard. Turn the chicken breast-side up and flatten the bird with the palm of your hand. With a sharp knife make incisions into the breasts and thighs.Roast the chicken in the oven, or over the coals, breast-side up, for 30 minutes.Remove and spread pesto as a combined mixture, or spread each pesto over half of the chicken.Return to the oven for a further 15-20 minutes. Allow the chicken to rest for 10 minutes before carving...