So incredibly simple! …not very Nordic though but more southern Europe inspired…
What you’ll need is:
- Green pesto
- Chicken bouillon
- Black Pepper
The chicken needs to be divided into two or more parts, so that plenty of pesto can cling to it. Preferably don’t use just chicken breasts for this dish … or that’s my opinion, the taste is much better when using the juicier parts of the bird.
Cover the chicken with green pesto, as much as possible without it simply gliding of the chicken. Put in a roaster and in an oven at 180-200 °C for about 50 minutes, or until cooked through.
This will result in a lot of wonderful, wonderful juices in the bottom of the roaster but you’ll probably have a lot of fat floating on it, it can easily be scooped away. This probably needs some seasoning and I usually use chicken bouillon, salt, black pepper and fresh lime juice to do so. Some water may be added as well if need be.
It’s as simple as this! Served with lime, salad and some good bread or rice.