Sage-Pesto Roasted Chicken

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This roasted chicken recipe will be your favorite. It is a great way to mix up the usual chicken recipe. It is not an expensive recipe either since you are using a whole roaster chicken. With chicken prices so high this is a cost efficient way to have the


  • 2 Tablespoons Pine nuts or Walnuts
  • 3 Large cloves of Galic
  • 1 Cup Parsley (flat-leaf or curly)
  • 1/4 Cup fresh Sage leaves
  • 3 Tablespoons grated Parmigiano-Reggiano cheese
  • 6-7 Tablespoons Olive Oil
  • 1 Whole Roasting Chicken (about 5 pounds), back bone removed
  • Salt and freshly ground Black Pepper, to taste
  • 2 Large Yams
  • 1 Large Red Onion
  • 1/2 Cup DRY White Wine


  1. Heat oven to 400 degrees
  2. For the pesto, put pine nuts and garlic in a food processor and process until minced.
  3. Add parsley, sage and cheese and process until thick paste forms.
  4. With processor running, add 3-4 Tablespoons of the olive oil, a Tablespoon at a time, through the feed tube.
  5. Process until pesto has an even consistency.
  6. Rinse chicken and pat dry.
  7. Place chicken flat, skin-side up, on a foil lined cookie sheet with 1/4-1/2inch sides, or in a foil-lined roasting pan.
  8. Using your fingertips, loosen skin from flesh of entire chicken, trying not to tear skin.
  9. Spread pesto all over the flesh, under the skin.
  10. Season skin with salt and pepper.
  11. Roast for 20 minutes.
  12. Meanwhile, peel yams and dice into 1-inch cubes.
  13. Peel onion and cut into 8 wedges.
  14. In a large bowl, toss yams and onion with 3 tablespoons olive oil.
  15. Season with salt and pepper.
  16. Add vegetables to chicken after the first 20 minutes or roasting, spreading them around the chicken in a single layer.
  17. Baste chicken and vegetables with white wine.
  18. Roast an additional 55 to 65 minutes, or until chicken reaches an internal temperature of 175 degrees when thermometer is inserted into thigh.