Roasted Gherkin Chickens with Parsley and Pumpkin Seed Pesto
Votes: 1
Time: 3 hours 55 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 525, total fat 24 G., saturated fats 5 G., proteins 71 G., carbohydrates 2 G., fiber 1 G., cholesterol 310 mg, sodium 357 mg, sugar 0 G.
Calories 525, total fat 24 G., saturated fats 5 G., proteins 71 G., carbohydrates 2 G., fiber 1 G., cholesterol 310 mg, sodium 357 mg, sugar 0 G.
When planning a New Year's or other holiday menu, opt for miniature gherkin chickens. Each serving looks absolutely luxurious with a whole, or even half, chicken on the plate. This recipe will give the chicken a truly unique flavor. Before baking, stuff the chickens under the skin with parsley and pumpkin seed pesto, then rub the top with garlic and paprika. To ensure the skin is perfectly crispy and golden brown, refrigerate the chickens uncovered for a few hours, then roast them on the grill to ensure even heat circulation on all sides. Reserve some of the pumpkin seed pesto for serving.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 gherkin chickens (0.7 - 0.8 kg each), gutted
- 5 tbsp. l. olive oil
- 0.5 cup peeled pumpkin seeds
- 1 tsp + a large pinch of paprika
- 1 cup fresh parsley leaves
- 2 green onions, chopped
- 2 tablespoons freshly squeezed lemon juice
- 1 small clove of garlic, crushed
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Cooking the dish according to the recipe:
- Make pumpkin seed pestoHeat 3 tablespoons olive oil in a large skillet over medium heat. Add the pumpkin seeds, 1/2 teaspoon salt, and a generous pinch of paprika. Cook, shaking the pan, until the seeds begin to pop and brown in places, about 5 minutes. Remove from heat and let cool completely. Transfer the seeds and oil to a food processor; add 1/2 cup water, parsley, green onions, lemon juice, and 1/4 teaspoon salt and process until a paste forms. Set aside about 3 tablespoons of the pesto for the chicken; reserve the rest for serving.
- Insert your fingers under the skin of each chicken breast to loosen it. Place 2 teaspoons of pesto under the skin of each chicken, then rub the skin to distribute the pesto.
- Mash the garlic and 2 teaspoons of salt with the flat side of a chef's knife to form a paste. Combine this in a bowl with the remaining 2 tablespoons of olive oil and 1 teaspoon of paprika, then rub the mixture all over the chicken. Refrigerate them, uncovered, for at least 2 hours or overnight.
- Position a rack in the lower third of the oven and preheat to 200°C.
- Place the chickens on a rack in a shallow roasting pan or on a rimmed baking sheet and tie the legs together with kitchen twine. Roast, rotating the roasting pan halfway through, until the chickens are browned and an instant-read thermometer inserted into the thickest part of the thigh registers 160°F (76°C), about 1 hour. Let rest for 15 minutes, then cut each chicken in half. Serve with the remaining pesto.
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