Ingredients
7-8 cloves of Garlic
1/2 Lemon
Bunch of Rosemary
Olive Oil
Salt
Pepper
Bunch of Green Grapes
2 cups of Pesto
1 cup Chopped Walnuts
Bunch of chopped Parsley
Preparation
Place a whole chicken in a roasting tray, stuffed with 7 or 8 cloves of garlic, half a lemon and a bunch of rosemary. Drizzle with olive oil and season with salt and pepper, then roast according to weight (see recommended cooking time on package) in a pre-heated oven at 200°C/400°F, basting it 2 or 3 times in between.
Once cooked, carve the chicken into bite-size pieces, which you place in a large serving bowl. Add a bunch-full of halved green grapes, two pots of pesto, a cup of chopped walnuts, chopped coriander (or any other herbs of your choice) and drizzle with olive oil. It also works well with cold chicken, which means you can conveniently roast the chicken the day before and keep it in the fridge.
