Roast Chicken a la Bowery Genovese

Inspired by the classic Italian dish Trofie al Genovese, and by the leftover pesto stashed in your freezer, this easy dinner comes together in under an hour. 

45 minutes Yield: 4 servings
GF
Ingredients
  • 1 3-4 lb chicken, cut into 8 (split each breast if very large)
  • 1 cup leftover Bowery Dandelion Green or Basil pesto
  • 1 lb green beans, trimmed, cut into 1 inch pieces
  • 1 lb tiny potatoes
  • ⅓ cup olive oil
  • 1 lemon, 1 half cut in wedges, the other half whole
  • 1 clamshell Bowery greens (we love Baby Kale or Arugula here!)
Recipe Preparation
  1. Preheat the oven to 350.
  2. In a large bowl, toss together potatoes and ¼ cup olive oil. Season with salt and pepper, then spread on a baking sheet.
  3. In the same bowl, whisk together ⅔ of the pesto with 2 tablespoons of the remaining olive oil.
  4. Season your chicken with salt and pepper, then add it to the bowl and toss to coat with the pesto marinade.
  5. Nestle the chicken pieces among the potatoes, then roast on the middle rack for about 30 minutes, or until the internal temperature of the chicken is 155.
  6. Meanwhile, bring a large pot of salted water to a boil. Fill a large bowl with ice water, and blanch the green beans by dropping them into the boiling water and cooking for 1 minute, then putting them straight into the ice water. Once they have cooled, remove the beans from the water and dry on a kitchen towel.
  7. Dry out the ice bath bowl, and in it, whisk together the remaining pesto and olive oil. Add in the juice of the whole lemon half. Season with salt and pepper. Set aside.
  8. Once the chicken hits 155, turn on the broiler and cook for 4-5 minutes longer, or until crispy and browned on top, and the internal temperature hits 160. The chicken will continue to cook once removed from the oven, and will hit 165.
  9. While the chicken rests, add the potatoes and green beans to the pesto vinaigrette and toss to combine. Add in Bowery greens and gently toss to combine.
  10. Serve chicken and salad together with remaining lemon wedges.