Pesto Roast Chicken
95 mins (prep 5, cooking 90)
9 ingredients
4 servings
I came up with this one on the weekend just wanting to do something a little different from my usual roast chicken and I had some veg in the fridge I wanted to use up. I have listed below what I used but you could use anything like eggplant, yellow zucchini, large tomatoes rather than cherry or even baby carrots so feel free to play around with that. I served ours with the vegetables and also some corn on the cob’s, we are trying not to eat to many carbs in the evenings, but it would be nice paired with roasted potatoes as well.

Categories:  chicken , poultry , main-dish , meat , whole-chicken , <-4-hours , low-carb , low-in... , low-sodium , time-to-make , very-low-carbs ,
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Serving Size (55.25 g)
Servings 4
Amount per Serving
Calories 15.97 Calories from Fat 1.08
% Daily Value *
Total Fat 0.12g 0.71%
Saturated Fat 0.02g 0.33%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 7.01mg 1.17%
Total Carbohydrate 3.54g 4.72%
Dietary Fiber 0.61 g 9.81%
Sugars 2.03 g %
Protein 0.79g 6.33%
Vitamin A 321.27IU% Vitamin C 12.64mg%
Calcium 11.93mg% Iron 0.31mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
store bought basil pesto, red onions, green zucchini