1Before you get started with the chicken, get a small bowl and put about 1/3 cup of prepared pesto in it. This will make it easier for you to scoop it up. It will also prevent contamination from the raw chicken in the rest of your pesto.
Get a cookie sheet with sides to roast the chicken.
2Wash and pat dry your chicken. Cut out the back bone. I use a pair of kitchen scissors to do this. I also save the organs and back bone to throw in the freezer for stock later.
3Lay out the chicken skin side up on the cookie sheet. Scoop up some of the pesto and give the old bird a rub down up under the skin.
4Wash hands and drizzle the skin with a bit of olive oil and then sprinkle with salt and pepper.
Bake at 350 for about an hour or until juices run clear.
5Stay tuned for a yummy chicken salad recipe to make with leftovers. I will link them after I post both recipes.