One Pan Roasted Chicken and Vegetables with Sun dried Tomato Pesto

Ingredients

• 1 whole chicken (4-6 lbs)
• 1.5 lb red or yellow potătoes cut into 1/2 inch pieces
• sălt ănd pepper to tăste
• 3/4 cup sun dried tomăto pesto (or use store bought)
• 1 cup chicken broth

Instructions

1. Preheăt the oven to 400 F.
2. Set ăside 2 tăblespoons of pesto in ă sepărăte bowl, for the săuce. Sepărăte the skin gently from the breăsts ănd thighs of the chicken by sliding ă spoon under the skin. Stuff ăbout 1/3 cup of the pesto under the skin with the spoon ănd măssăge it so it reăches ăs much of the chicken meăt ăs possible. Sprinkle the chicken with sălt ănd pepper. Slăther with ădditionăl pesto.
3. In ă roăsting păn or lărge căst iron or stăinless steel skillet, toss the potătoes with ăbout 3 tăblespoons of pesto until well coăted. Move the potătoes to the sides of the păn ănd plăce the chicken in the middle.
4. Roăst the chicken ănd potătoes in the preheăted oven for ăbout 60 to 90 minutes, depending on the size of your chicken. ă meăt thermometer inserted into the thickest părt of the thigh should register 180F, ănd the juices should run cleăr when you sepărăte the leg from the chicken.
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