BLACK SUMMER TRUFFLE PESTO CHICKEN WITH GARLIC & PARMESAN

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Black summer truffle pesto chicken with garlic and parmesanServes: 6

On The Table In: Over 60 minutes

What You’ll Need:

  • small handful lemon thyme
  • 2kg free-range or organic chicken
  • 1 tblsp olive oil
  • 1 large clove garlic, peeled & crushed
  • 90g jar Sacla’ Black Summer Truffle Pesto
  • 1 heaped tblsp finely grated Parmesan
  • salt & freshly ground black pepper

What To Do:

  • Preheat the oven to 200°C, 400°F, Gas Mark 6.
  • Put the thyme in the centre of a large roasting tin, place the chicken on top, then rub generously with the olive oil and garlic and season with salt and pepper. Cover with foil.
  • Roast the chicken on the middle shelf of the oven for 1¼ hours, basting with the juices once or twice. Remove the foil, spoon over the Black Summer Truffle Pesto and scatter with the Parmesan. Return to the oven and bake for a further 15 minutes. The chicken is ready when it’s golden brown all over and the juices run clear when you poke one of the thighs with a small fine skewer.
  • Once cooked to your liking, remove from the oven and loosely cover with a clean piece of foil. Leave to rest for 15-20 minutes before carving. Buonissimo!

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