Truffle Pesto Chicken with Garlic and Parmesan


  • A small handful of lemon thyme
  • 2kg Organic chicken
  • 1 tbsp Olive oil
  • 1 Large garlic clove, peeled and crushed
  • Salt
  • Black pepper
  • 90g jar Sacla’ Truffle Pesto
  • 1 tbsp Parmesan, finely grated


  1. Preheat the oven to 200°C/400°F/Gas mark 6
  2. Put the thyme in the centre of a large roasting tin, place the chicken on top
  3. Then rub the chicken generously with the olive oil, garlic, salt and pepper. Cover with foil
  4. Roast the chicken for 75 minutes, basting with the juices once or twice
  5. Remove the foil, spoon over the Sacla’ Pesto and scatter with Parmesan
  6. Return to oven and bake for a further 15 minutes
  7. The chicken is ready when golden brown all over and the juices run clear
Serves: 6Cooking time: Share recipeReview this recipe


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