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Recipe of Thai Basil Pesto Stuffed Roast Chicken

Recipe of Thai Basil Pesto Stuffed Roast Chicken

Impress your guests with a Thai-inspired twist on the classic roast chicken. This recipe features a flavorful Thai basil pesto made with roasted peanuts and Parmesan cheese, adding an aromatic and nutty profile to the dish. The chicken is stuffed with lemon slices, fresh Thai basil, and a generous layer of the basil pesto under the skin, creating a juicy and aromatic roast. Glazed with a sweet and savory mixture of soy sauce, oyster sauce, honey, and vegetable oil, this Thai Basil Pesto Stuffed Roast Chicken is a delightful fusion of festive and exotic flavors.

Servings

Preparation 30 min

Cooking min

Calories kcal

How to Make Thai Basil Pesto Stuffed Roast Chicken

Instructions

Step 1

For the Basil Pesto:

Step 2

Combine Thai basil leaves, roasted peanuts, garlic, and Parmesan cheese in a food processor.

Step 3

Pulse until finely chopped.

Step 4

With the processor running, drizzle in olive oil until the pesto is smooth.

Step 5

Season with salt and pepper. Set aside.

Step 6

For the Stuffed Roast Chicken:

Step 7

Preheat oven to 375°F (190°C).

Step 8

Rinse and pat dry the chicken.

Step 9

Season inside and out with salt and pepper.

Step 10

Mix soy sauce, oyster sauce, honey, and vegetable oil to create a glaze.

Step 11

Stuff the chicken cavity with lemon slices and fresh Thai basil sprigs.

Step 12

Lift chicken skin and spread Thai basil pesto underneath.

Step 13

Brush the outside with the soy-oyster-honey glaze.

Step 14

Roast in the oven for 1.5 to 2 hours or until internal temperature reaches 165°F (74°C).

Step 15

Baste every 20-30 minutes.

Step 16

Let the chicken rest for 10-15 minutes before carving.

Step 17

Serve as a stunning centerpiece for your Christmas dinner.

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Ingredients

For the Basil Pesto:
2 cups fresh Thai basil leaves
1/2 cup roasted peanuts
4 cloves garlic
1/2 cup grated Parmesan cheese
1/2 cup olive oil
Salt and pepper to taste
For the Stuffed Roast Chicken:
1 whole chicken (about 4-5 lbs)
Salt and pepper to season the chicken
1 lemon, sliced
4-5 sprigs fresh Thai basil
1/2 cup Thai basil pesto (from the above recipe)
2 tablespoons soy sauce
2 tablespoons oyster sauce
2 tablespoons honey
2 tablespoons vegetable oil