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Spatchcocked Roasted Pesto Chicken

Spatchcocked Roasted Pesto Chicken


  • 1 chicken, spatchcocked
  • 1 cup jarred pesto
  • 2 tablespoons minced garlic

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  1. Heat oven 425 degrees F.
  2. In small mixing bowl combine pesto and minced garlic.
  3. Place chicken on medium size roasting pan. Pat dry with paper towels.
  4. Coat chicken liberally with pesto mixture. Place in oven and brown skin for 15 minutes.
  5. Reduce temperature to 350 degrees F and roast for an additional 30-45 minutes or until internal temperature is 165 degree F.
  6. Serve with noodles and pesto or roasted parmesan vegetables.

Yield: 4 servings


To save time, use cut chicken pieces coated with pesto and bake for about 45 minutes at 350 degrees F.

Slow cooker: Coat dry chicken with pesto. Brown in 425 degrees F oven for 15 minutes for crispier skin; or omit this step, if desired. Place chicken in slow cooker, and cook and cook on HIGH for 4 hours or on LOW for 8 hours. If you want crispier skin, crack the lid towards the end of cooking time or finish in 4 25 degrees F oven.