Crispy Pesto Roasted Chicken

One of my favourite ways to roast a chicken. By spatchcocking the bird we reduce the cooking time to around 60 minutes. An intense blast to cook and crisp up the skin before being brushed with a fresh basil pesto.

Ingredients

Method

Turn cooking mode on

Step 1

Preheat your oven to 220°C (fan 200°C). Pat the whole chicken dry with kitchen paper.

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For

4

M

I

For the chicken

1.5

kg

Whole chicken, Large, spatchcocked

2

tbsp

Extra Virgin Olive oil

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Notes

Pat the chicken dry with kitchen paper. This is the single biggest factor in crispy skin, don't skip it! Rest for 10 minutes before carving.

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