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A green plate on a green surface plates spring chicken with a fava shoot pesto and half-cut radishes.

Spring Chicken with Fava Shoot Pesto

  • Author: Anna Franklin

Description

This recipe screams springtime with fresh ingredients from chicken to pesto.

Ingredients

Scale
  • 1/2 chicken
  • 3 tbsp softened butter
  • Salt and pepper to taste
  • 2 cups whole radishes

For the pesto: 

  • 1/2 stick butter, softened
  • 1/2 cup fava shoots (or basil) (Save extra for garnish)
  • 1/4 cup pecans
  • 1 tsp salt
  • Zest of one lemon
  • 1 small clove of garlic
  • 1/4 cup extra virgin olive oil

Instructions

  1. Pat the chicken dry with paper towels and rub with softened butter. Season with salt and pepper and roast in the oven at 350 degrees until the inside of the chicken is 165 degrees.
  2. Set oven to broil and broil for 5 minutes until the skin gets extra crispy.
  3. While the chicken is roasting, combine all the pesto ingredients in a food processor and blend until you get a smooth, thick pesto. Season with salt and pepper to taste.
  4. Halfway through roasting, add the 2 cups of radishes to the roasting pan.
  5. Once chicken is fully cooked, transfer the chicken and radishes to a serving platter and serve with pesto. Garnish with fresh fava or basil shoots.

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Find it online: https://pittsburgh.tablemagazine.com/blog/spring-chicken-with-fava-shoot-pesto/