Pesto Chicken with Garlic & Lemon Thyme

On the table in 60mins

Serves 3

vegetarian low sugar


  • Large bunch lemon thyme
  • 2kg free-range or organic chicken
  • 4 bulbs garlic
  • 190g jar Sacla' Char-Grilled Aubergine Pesto
  • 1 tbsp olive oil
  • Salt
  • Black pepper


  1. Preheat the oven to 200°C/400°F/Gas mark 6
  2. Put the thyme in the centre of a large roasting tin and lay the chicken on top.
  3. Tip the garlic into a large jar, seal and shake vigorously to peel.
  4. Tip the peeled garlic into the roasting tin with the chicken.
  5. Loosen the skin on top of the breast then spoon the Sacla' Pesto between the skin and the breast meat.
  6. Drizzle the chicken with oil, season with salt and pepper then roast for 1 1/4 hours or until the juices run clear when the thigh is pierced with a skewer or small knife.
  7. Remove from the oven and leave to rest for 20 minutes before carving. Serve with couscous.

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