We made this recipe in our American Kitchen Cookware skillet.
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For the chicken…
1 4+ pound Wagshal’s chicken, spatchcocked or butterflied
Extra-virgin olive oil
Freshly ground peppercorns
For the pesto rub…
Baby Arugula and Kale Pesto… see recipe below.
For the bed of veggies…
A handful of garlic cloves, peeled
A sprig or two of fresh rosemary and thyme
Any combination of a handful each of chopped or sliced…
Extra-virgin olive oil
For the potatoes…
A couple handfuls of small red or white potatoes, skins on, cut in half
Place the bed of veggies and herb sprigs in the middle of a large American Kitchen Cookware cast aluminum skillet. Season veggies and herbs with Maldon and freshly ground peppercorns. Drizzle with EVOO.
Season chicken with Maldon and freshly ground peppercorns and drizzle it with EVOO inside and out. Lay on top of veggies and herbs in the American Kitchen Cookware cast aluminum skillet. Smear with pesto.
Preheat grill to 450 degrees and place the skillet on the grates over direct heat. Close the lid and cook for 15 minutes. Now move the chicken to indirect heat or turn off the middle burners of the grill. Cook for about an hour basting with rendered chicken fat if skin starts to dry.
About ½ hour into the cooking surround the chicken with the potatoes. Stir potatoes with tongs ever so often to coat with rendered chicken fat.
Let chickens rest, covered lightly with foil for 5-10 minutes. Smear with more pesto and carve. Serve with the veggies and potatoes and garnish with fresh rosemary and thyme.
Baby Arugula and Baby Kale Pesto
2 large handfuls of fresh, clean but dry baby arugula leaves
2 large handfuls of fresh, clean but dry baby kale leaves
2 large cloves of fresh garlic, peeled
2 Tablespoons of walnuts, toasted
3 Tablespoons freshly grated Parmigiano Reggiano
2 Tablespoons freshly grated Pecorino Romano
Up to 1/3 cup extra virgin olive oil
Maldon Sea Salt Flakes, optional
Put the garlic clove and walnuts into the bowl of a food processor. Pulse a few times until ground. Add the Parmigiano Reggiano and the Pecorino Romano and pulse a few more times. Add the arugula and kale a handful at a time and pulse until coarsely chopped. Again, while pulsing… drizzle in the olive oil but make sure you don’t overwork the greens. Taste for seasoning and add a pinch of Maldon if needed.
To store… spoon into jars, pour just enough olive oil to seal in the pesto then cover with a tight-fitting lid. Refrigerate until ready to use and up to a few days. Freeze up to several months.