Pesto Stuffed Chicken

Ingredients

• 1 clovegarlic, peeled
• 30 g (1 cup)fresh spinach
• 48 g (2 cups)fresh basil leaves
• 35 g (¼ cup)toasted pine nuts
• 120 ml (½ cup)olive oil
• 25 g (¼ cup)Parmesan cheese, freshly grated
• to tastesalt and pepper
• 113 g (4 oz)chicken quarters
• 510 g (18 oz)packaged polenta, cut into 6 mm (¼-inch) thick rounds
• 15 ml (1 tbsp)olive oil

Instructions

1. 1

   Heat the oven

   Preheat the oven to 230°C (450°F).

2. 2

   Make the pesto

   Put the garlic, spinach, basil, pine nuts and 1 tablespoon of the oil in a food processor. Pulse until finely chopped. With the processor running, pour in the remaining oil in a slow, steady stream. Add the Parmesan, salt and pepper, then pulse to combine.

3. 3

   Fill the chicken

   On a clean work surface, spread pesto underneath the chicken skin, then spread the remaining pesto over the top.

4. 4

   Arrange the tray

   Pour 2 tablespoons of olive oil into the bottom of a roasting pan and arrange the polenta rounds inside. Season them with salt and pepper, place the drip tray over the pan, then add the chicken.

5. 5

   Roast and serve

   Season the chicken with salt and pepper. Bake for 35–45 minutes, or until the juices run clear. Serve the chicken with the polenta.

What is pesto stuffed chicken?

Pesto stuffed chicken is chicken roasted with a fragrant herb mixture tucked beneath its skin. Pesto is associated with Liguria in north-west Italy, where basil, olive oil, pine nuts, garlic and cheese are traditionally combined into a sauce.

This version adds spinach to the basil pesto and roasts the chicken over polenta rounds. The method gives the chicken flavour beneath and on top of the skin, while the polenta makes a ready-made side.

Nutrition and macros by portion

The nutrition label shows one serving as written: 405 calories, 13g protein, 29g carbs, 27g fat.

The polenta supplies most of the carbohydrates, while olive oil and pine nuts contribute much of the fat. Chicken and Parmesan provide protein, though the listed chicken quantity is only 113 g for four servings, so the protein per serving will be modest. Add a generous portion of vegetables alongside, or check the chicken quantity before cooking if the source intended a different amount.

The pesto ingredients

Greens: fresh basil gives the pesto its distinctive herbal aroma, while spinach adds another leafy element. Use leaves that are fresh and dry so the mixture does not become watery.

Nuts and cheese: toasted pine nuts bring a rounded, nutty flavour, and freshly grated Parmesan adds savouriness. Pulse the ingredients briefly to keep the pesto finely chopped rather than completely smooth.

Getting pesto under the skin

Skin: gently loosen it enough to make room for the pesto, taking care not to tear it. Spread the pesto underneath in an even layer, then use the rest on top as directed.

Coverage: work the pesto across the chicken rather than piling it in one spot. This helps distribute its flavour through the roasting portion.

Roasting the polenta

Rounds: cut the packaged polenta into even 6 mm (¼-inch) slices so they sit in a single layer in the pan. Season them before adding the drip tray and chicken.

Pan setup: the recipe uses a roasting pan with a drip tray, with the polenta in the lower pan and the chicken above it. Keep the rounds arranged beneath the chicken as directed.

Checking when the chicken is done

Timing: roast at 230°C (450°F) for 35–45 minutes. The exact time can vary with the size and shape of the chicken pieces, so use the stated doneness cue rather than relying on the clock alone.

Doneness: the recipe says to cook until the juices run clear. If you use a food thermometer, check the thickest part of the chicken without touching bone and follow current food-safety guidance.

Serving the meal

Polenta: serve the chicken with the rounds from the roasting pan. They are a soft, filling accompaniment that pairs well with the pesto and roasted chicken.

On the side: a simple green salad or steamed vegetables can add freshness and colour to the plate without competing with the herb sauce.

Recipe notes & tips

• Dry the spinach and basil well before blending so the pesto stays concentrated.
• Use freshly grated Parmesan for a pesto that blends evenly.
• Pour the oil into the running processor in a thin, steady stream.
• Loosen the chicken skin gently to avoid tearing it while spreading in the pesto.
• Cut the polenta into evenly thick rounds so they sit neatly in the roasting pan.
• Let the chicken rest briefly after roasting before serving.

Variations

• Walnut pesto: replace the pine nuts with toasted walnuts for a different nutty flavour.
• Herb change: swap some of the basil for parsley while keeping the spinach in the pesto.
• Spicy pesto: add a pinch of chilli flakes to the food processor with the other pesto ingredients.
• Vegetable side: add sliced peppers or courgette to the meal and roast them separately until tender.
• Creamier polenta: serve the rounds with a spoonful of soft polenta instead, if you prefer a less sliceable side.

Common mistakes to avoid

• Torn chicken skin: loosen it slowly with your fingers so the pesto stays tucked beneath it.
• Watery pesto: dry the spinach and basil thoroughly before processing.
• Uneven polenta rounds: slice them to a consistent thickness so they cook at a similar rate.
• Pesto in one lump: spread it in a thin layer beneath the skin and across the top.
• Relying only on time: check the chicken at the end of the 35–45-minute range and use the clear-juices cue.

How to store

Refrigerate leftover chicken and polenta in a covered container within 2 hours, and use within 3 days. Reheat until piping hot throughout, in the oven or microwave; keep the chicken covered while reheating to help prevent it drying out.

Frequently asked questions