Ranch Roasted Chicken with Creamy Pesto

  • Yield: 8 Servings


  • 2 none (4 lb.) chickens, quartered
  • 1 1/4 cup plain low-fat yogurt
  • 1 none (1 oz.) package ranch dressing mix
  • none Pepper
  • 1 cup chopped pecans
  • 1/2 cup prepared pesto
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons mayonnaise
  • 3 tablespoons sour cream


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.

Nutritional Information

Amount per serving
  • Calories: 631none
  • Fat: 34g
  • Saturated fat: 6g
  • Protein: 71g
  • Carbohydrate: 6g
  • Fiber: 2g
  • Cholesterol: 193mg
  • Sodium: 396mg

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Ranch Roasted Chicken with Creamy Pesto Recipe