Lemon Pesto Chicken
This particular experiment was inspired by not much more than a need to use some basil I had in the fridge before it wilted away. I had a couple of chicken pieces set aside for supper and I decided it would be nice to bake them with a nice pesto marinade. A little lemon zest, I thought, might add a nice little sparkle of flavor…
- 1 ½ lbs. Chicken pieces;
- ½ cup chopped fresh Basil;
- ¼ cup chopped fresh Italian Flat-leafed Parsley;
- 1 tbsp. minced Garlic;
- 1 tbsp. finely minced Lemon Zest;
- ¾ tsp. Salt;
- ½ tsp. ground Black Pepper;
- 2 – 3 tbsp. Olive Oil;
Use a mortar and pestle to grind all the flavoring ingredients to a smooth paste, adding the olive oil a little at a time as you do so.
Slash the chicken pieces in several places to allow the marinade to penetrate and then rub the paste all over them, making sure to get some under the skin and deep into the slashes. Allow to sit and marinate in the fridge for at least 3 hours.
Bake the chicken on a wire rack at 325 degrees for 60 minutes or so.
A very simple little recipe, with a very pleasant result… I was a little surprised that the parsley turned out to be a little more assertive than the basil, but this actually worked nicely. The lemon zest gave only a hint of it’s presence and although I thought at first that I perhaps should have used a little more, by the end of he meal, I concluded that the subtlety of it was just right. I really enjoyed this supper…