Pesto Chicken Baked in La Cloche

I've been having a lot of fun with the la cloche. I found that baking chicken in the la cloche actually helped keep the chicken moist.

I had left over pesto sauce that we made an other day so I decided to use it on the chicken.
I rubbed the sauce in-between the chicken breast and the skin so it would get to the meat directly.
It's my favourite thing to do when baking a turkey and I'm glad it also works for a chicken.

Pesto Chicken Baked in La Cloche

Makes 1 Chicken, Prep time: 15 mins Cook Time: 40-60mins

Ingredients

• 1 Whole Chicken, washed and dried
• 3 carrots
• 3 sticks of celery
• 1 Onion, quartered and 1 quart cut into 1/8
• 1 Tbsp minced garlic
• Salt and peper
• 1 Tbsp Pesto sauce

Directions

1. Preheat the over to 375 F.
2. Wash and cut all the veggies
3. Placed the washed and dried chicken onto the la cloche dish.
4. Sprinkle with salt and pepper and rubbed it in.
5. Use your hand to separate the skin from the breast meat of the chicken. The middle part to separate the 2 halves of the breast will stay but that's ok.
6. Use your hands and rub the pesto sauce on the breast meat under the skin. This will help marinate the meat directly
7. Put a quarter of the onion and half the garlic in the tummy of the chicken.
8. Rub the rest of the garlic along with left over pesto sauce onto rest of the chicken (the legs, wings and back)
9. Sprinkle the veggies around the chicken.
10. Put it in the oven with the lid on top.
11. For a 1.4kg Chicken, I cooked it for 40 mins covered                                                                               and 15 mins uncovered.

Enjoy

Categories: chicken, La Cloche, nonChinese, Pesto