ROAST CHICKEN WITH CILANTRO PESTO AND VEGETABLES

Roast Chicken With Cilantro Pesto and Vegetables image

This is ready to go into the oven in just minutes, so you can kick back and relax with your family while it cooks. If you're not a cilantro fan, substitute parsley. Recipe roots in Spain, Mexico, Southwest. USA,

Provided by Sharon123

Categories Southwestern U.S.

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

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Ingredients

2 cups cilantro or 2 cups fresh parsley leaves
1/4 cup walnuts
3 tablespoons lemon juice
1 tablespoon olive oil
2 garlic cloves
1 teaspoon paprika
1 teaspoon curry powder
1 teaspoon cumin
1 teaspoon salt
1 (3 1/4 lb) skinless chicken, cut in 8 pieces
2 (8 ounce) baking potatoes, each cut in 10 wedges, wedges cut in half
2 red bell peppers, each cut in 8 wedges, wedges cut in half
olive oil
nonstick cooking spray
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

Heat oven to 375*.
Grease large roasting pan.
Process Pesto ingredients in food processor until a smooth paste.
Rub on chicken.
Place chicken, potatoes and peppers in pan.
Coat vegetables with cooking spray (or toss in plastic bag with 2 tbls. olive oil); season with salt and pepper.
Bake 40 minutes, stirring vegetables after 30 minutes, until vegetables are tender and chicken is opaque near bone.
Serves 4.

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