Roasted Chicken with Pesto Rosso
Cook Time 45 minutes
Servings 4
Ingredients
4 chicken marylands
¾ cup extra virgin olive oil
10 sundried tomatoes
½ long red chilli
1 clove garlic
1 small sprig of rosemary, leaves picked
¼ cup blanched almonds
1½ tsp white balsamic vinegar
Salt & pepper
Method
Place sundried tomatoes into a bowl and cover with warm water. Soak for 15 minutes to soften then squeeze out excess water.
Preheat the oven to 180°C.
Arrange chicken in a baking dish and drizzle over 1 tsp of the oil and season generously with salt and pepper. Massage onto all sides of the chicken. Then roast in the oven for 35-40 minutes or until the skin is a deep golden colour and meat is cooked through. Remove and rest.
In a small food processor, add oil and remaining ingredients. Blend until smooth.
Serve chicken with a simple salad and a generous dollop of tomato pesto.