Arugula Pistachio Pesto Chicken (Guy Fieri) Recipe

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Arugula Pistachio Pesto Chicken (Guy Fieri)
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Ingredients
12
Count
Nutrition
1331
Calories
Total time
100
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 400 degrees F.
  2. Rinse the chicken under cold water and pat dry. Slip your fingers under the breast skin and gently create a pocket the length of both breasts. Season the inside of the cavity with 1/2 teaspoon each of salt and pepper. Set aside.
  3. Add the arugula and 5 cloves of the garlic to a food processor fitted a blade. Pulse 3 to 4 times, then add 1/2 teaspoon salt and pepper, squeeze in the juice of 1/2 lemon and pulse 3 to 4 more times. Add the cheese and pistachios, and with the processor running, drizzle in the olive oil. Scrape down sides and pulse a few more times. Adjust seasoning, if necessary.
  4. Gently work half of the pesto under the breast skin. Reserve the other half of the pesto. Put the other lemon half into the cavity along with the remaining 2 peeled garlic cloves. Rub the chicken all over with 1 tablespoon of the butter. Season the outside of the chicken with the remaining salt and pepper. Tuck the wing tips under the bird, and truss the chicken. Put the chicken, on its side, into a roasting pan and put in hot oven. Roast at 400 degrees F for 15 minutes, rotate chicken onto other side, and roast for 15 minutes more. Carefully turn chicken onto its back (breast side up), reduce heat to 350 degrees F and roast for 30 minutes. After 30 minutes, begin basting it with the pan juices. Repeat until chicken is done and an instant-read thermometer registers 165 degrees F.
  5. Remove the roasting pan from the oven, put the chicken on a carving board and tent it with foil. Remove the fat on the top of the pan juices. Put the roasting pan over a burner on medium heat and add 1/3 cup of the reserved pesto. Stir and incorporate it into the pan juices along with any bits that might be on the bottom of the pan. Whisk the cornstarch and the half-and-half in a small bowl and slowly add it to the pan. Stir continually until the mixture starts to thicken. Adjust seasonings, if necessary, and pour it into a serving bowl.
  6. Carve the chicken, arrange it on a serving platter and serve with the sauce.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1331.3 Kcal (5574 kJ)
Calories from fat 905.34 Kcal
% Daily Value*
Total Fat 100.59g 155%
Cholesterol 451.2mg 150%
Sodium 1331.26mg 55%
Potassium 1235.82mg 26%
Total Carbs 11.66g 4%
Sugars 2.35g 9%
Dietary Fiber 2.8g 11%
Protein 92.18g 184%
Vitamin C 28mg 47%
Vitamin A 0.1mg 2%
Iron 5.9mg 33%
Calcium 311.1mg 31%
Amount Per 100 g
Calories 224.76 Kcal (941 kJ)
Calories from fat 152.85 Kcal
% Daily Value*
Total Fat 16.98g 155%
Cholesterol 76.18mg 150%
Sodium 224.76mg 55%
Potassium 208.64mg 26%
Total Carbs 1.97g 4%
Sugars 0.4g 9%
Dietary Fiber 0.47g 11%
Protein 15.56g 184%
Vitamin C 4.7mg 47%
Iron 1mg 33%
Calcium 52.5mg 31%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 34.4
    Points
  • 35
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium,
  • High in Total Fat

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