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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.
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Recipe of Thai Basil Pesto Stuffed Roast Chicken

Prep

30 min

Ingredients

Directions

  1. 1

    For the Basil Pesto:

  2. 2

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

  3. 3

    Pulse until finely chopped.

  4. 4

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

  5. 5

    Season with salt and pepper. Set aside.

  6. 6

    For the Stuffed Roast Chicken:

  7. 7

    Preheat oven to 375°F (190°C).

  8. 8

    Rinse and pat dry the chicken.

  9. 9

    Season inside and out with salt and pepper.

  10. 10

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

  11. 11

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

  12. 12

    Lift chicken skin and spread Thai basil pesto underneath.

  13. 13

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

  14. 14

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

  15. 15

    Baste every 20-30 minutes.

  16. 16

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

  17. 17

    Serve as a stunning centerpiece for your Christmas dinner.

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