Mike’s Hot Spicy Food Recipes

Sage Pesto Roasted Chicken with Roasted Yams and Red Onions

Nov. 10, 2004 12:00 AM

From Beth Cole of Cooking With Class

• 2 tablespoons pine nuts (or walnuts)
• 3 large cloves garlic
• 1 cup flat-leaf parsley
• 3/4 cup fresh sage leaves
• 3 tablespoons grated Parmigiano-Reggiano cheese
• 6 to 7 tablespoons extra-virgin olive oil, divided use
• 1 whole roasting chicken (about 5 pounds), backbone removed
• Salt and freshly ground black pepper, to taste
• 2 large yams
• 1 large red onion
• 1/2 cup dry white wine

Heat oven to 400 degrees.

For the pesto, put pine nuts and garlic in a food processor and process until minced. Add parsley, sage and cheese and process until thick paste forms. With the machine running, add 3 to 4 tablespoons of the olive oil, a tablespoon at a time, through the feed tube. Process until pesto has an even consistency.

Rinse chicken and pat dry. Place chicken flat, skin side up, on a foil-lined cookie sheet with 1/4- to 1/2-inch sides, or in a foil-lined roasting pan. Using your fingertips, loosen skin from flesh of entire chicken, trying not to tear skin. Spread pesto all over the flesh, under the skin. Season skin with salt and pepper. Roast for 20 minutes.

Meanwhile, peel yams and dice into 1-inch cubes. Peel onion and cut into 8 wedges. In a large bowl, toss yams and onions with 3 tablespoons olive oil. Season with salt and pepper.

Add vegetables to chicken after the first 20 minutes of roasting, spreading them around the chicken in a single layer. Baste chicken and vegetables with white wine.

Roast an additional 55 to 65 minutes, or until chicken reaches an internal temperature of 175 degrees when thermometer is inserted into thigh.

Makes 4 servings.

Approximate values per serving: 1,221 calories, 89 g fat, 301 mg cholesterol, 75 g protein, 25 g carbohydrates, 4 g fiber, 365 mg sodium, 67 percent calories from fat.