Ranch Roasted Chicken with Creamy Pesto

Nutritional Information

Calories 631
Fat 34 g
Satfat 6 g
Protein 71 g
Carbohydrate 6 g
Fiber 2 g
Cholesterol 193 mg
Sodium 396 mg

Ingredients

2 (4 lb.) chickens, quartered
1 1/4 cup plain low-fat yogurt
1 (1 oz.) package ranch dressing mix
Pepper
1 cup chopped pecans
1/2 cup prepared pesto
1 tablespoon fresh lemon juice
3 tablespoons mayonnaise
3 tablespoons sour cream

Preparation

Place a rack in center of oven. Preheat oven to 425°F. Coat a shallow roasting pan with cooking spray.

Remove skin and excess fat from chicken; pat dry with a paper towel. Arrange in roasting pan.

In a bowl, combine yogurt, dressing mix and pepper. Pour mixture over chicken; mix to coat. Refrigerate for 20 minutes. Before baking, sprinkle chicken with pecans. Roast for 15 minutes. Reduce heat to 350°F and roast until a thermometer inserted into thickest part of meat but not touching bone reads 170°F, 35 to 40 minutes more.

Mix pesto, lemon juice, mayonnaise and sour cream in a bowl. To serve, spoon 2 Tbsp. sauce on each plate and top with a chicken quarter.

Note:

April 2007
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