chicken breasts with parsley-caper pesto... 55 minutes

 

the goods:

 

1 pound small red or gold potatoes, halved

1 pound carrots, peeled and cut into 1-inch lengths (halved lengthwise if too large)

3 tablespoons olive oil, divided

1 lemon

2 cups fresh parsley

1/4 cup walnuts

2 tablespoons capers, rinsed and drained

4 bone-in, skin-on chicken breasts

 

Preheat oven to 400 degrees. On a rimmed baking sheet, toss potatoes and carrots with 2 teaspoons oil and season with salt and pepper, roast 15 minutes. Meanwhile, peel 3 strips zest from lemon, then thinly slice lemon crosswise. In a food processor, puree lemon zest, parsley, walnuts, capers, 2 tablespoons oil, and 1 tablespoon water until smooth. Season with salt and pepper. With a paring knife, cut a 1-inch horizontal slit in thick end of each breast; using your fingers, create a deep pocket between meat and bone. Tightly pack each pocket with pesto. Spread more pesto under skin. Rub chicken with remaining teaspoon oil and season with salt and pepper.

 

Add chicken and lemon slices to sheet. Roast until chicken is cooked through and potatoes are golden, 35 minutes more.