1 (4 lb.) chicken, cut in eighths (backbone reserved for another use)
How to Make It
Arrange rack in upper third of oven. Preheat oven to 425°F.
In a large bowl, whisk together soup, milk and pesto. Combine bread crumbs, oregano, salt and pepper in another bowl. Dip chicken pieces in soup mixture and then roll in crumbs, coating well. Place chicken skin side up on a large, shallow baking sheet.
Roast chicken in the upper third of oven until golden and crisp on top and cooked through, about 45 minutes.
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