Coriander pesto chicken

Coriander pesto chicken

Ingredients

• 3 cloves garlic, chopped
• Salt and pepper, to taste
• Zest and juice of 1 lemon
• 250ml (1 cup) fresh chopped coriander
• 60ml ( cup) olive oil
• 1 large chicken, spatchcocked

Method

In a blender, make a paste of the garlic, seasoning, lemon zest and juice, coriander and oil. With a sharp knife, cut slits into the skin side of the chicken breasts, thighs and drumsticks. Rub the pesto all over the chicken, working well into the slits.

Cover the chicken and refrigerate for at least 1 hour, preferably overnight. Place the chicken in a baking dish and bake at 180C for 45-60 minutes, turning a few times during cooking. Serve with baked or new potatoes and a salad or steamed vegetables.

Serves 6