1 cup pesto 4 garlic cloves, minced 1 teaspoon crushed peppercorns 1 chicken, washed 2 lbs red, yellow or Yukon potatoes, quartered Kosher salt and fresh ground pepper 1 cup gf chicken broth
Directions
Preheat oven to 400 degrees F. In a small bowl combine pesto, garlic and crushed peppercorns. Spread ¼ cup pesto mixture over outside of chicken and 1 Tablespoon of pesto mixture inside chicken cavity. Place potatoes in a roasting pan large enough to hold chicken and potatoes and toss with remaining pesto mixture. Move potatoes to sides of roasting pan and place chicken in the center. Sprinkle chicken with salt and potatoes with salt and pepper. Roast in oven about 1 hour and 20 minutes or until a thermometer inserted into a chicken thigh registers 180 degrees F.
Transfer chicken and broth to a platter. Place roasting pan on stove over medium-high heat . Add broth and bring to a boil, scraping up browned bits. Season to taste with salt and pepper. Serve sauce along side chicken and potatoes.
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