Skip to content
Lemon Tuscan Baked Chicken

Tuscan Lemon Pesto Baked Chicken


Tuscan Lemon Pesto Baked Chicken
Recipe By:
  • 2 whole fryers
  • 2 large Vidalia onions, sliced
  • 1 bell pepper of each color (red, orange, yellow, green), sliced into strips
  • 1 (8-oz.) container of sliced mushrooms
  • 4 strips of bacon
  • 2 lemons
  • Fresh rosemary sprigs
  • Olive oil
  • ½ (6.7 oz.) jar of pesto sauce
  • 1 (8-oz.) container pico de gallo
  • ¼ c. lemon juice
  • White wine
  • Salt, red/black pepper, garlic powder
  • Paprika
  • Fresh parsley, chopped
  1. Take fryers, wash and pat dry. Season inside cavity and outside with salt, red/black pepper and garlic powder.
  2. In bowl, mix pesto and lemon juice. Rub inside fryer and outside the fryer.
  3. Cut lemons in half and wrap each half with the bacon, stick a spring of fresh rosemary in the wrap. Put two halves in each cavity of fryer.
  4. In large roasting pan, spray with PAM. Layer sliced onions and bell peppers and mushrooms. Drizzle with olive oil and put a little salt and pepper. Mix with your hands and spread out.
  5. Lay fryers on top.
  6. Pour about 1 cup of white wine in bottom of pan. Make sure there is enough to cover the whole bottom of pan.
  7. Drizzle with olive oil on top of fryers and sprinkle with paprika (this helps with the browning of the fryers.)
  8. Cover slightly with foil and bake at 375 for about 40 minutes.
  9. Remove foil and turn heat up to 400 and let cook another 20 minutes until golden brown and juice reduces and thickens.
  10. Take out of oven and let rest for 5-10 minutes and serve.

Print Friendly, PDF & Email
Back To Top