Sufra Dayma: Pesto Chicken with Roasted Potatoes By Moushira Abdel-Malek Serves 4 Ingredients: 1 whole chicken 1 onion (whole, peeled) 1 garlic head (cloves, separated unpeeled) 3 large potatoes (scrubbed, dried, cubed with skin) Juice of one lemon 1 tbsp dry rosemary Extra Virgin olive oil Salt +pepper Pesto Sauce: 1 1/2 cups fresh basil leaves 2 tbsp toasted pine nuts 2 tbsp grated Parmesan cheese 2 tbsp extra virgin olive oil Method: Preheat oven to 200 degrees. Generously rub pesto under skin of chicken, between skin and flesh and over chicken. Truss wings and legs. Quarter onion, keeping end intact and insert inside chicken. Place in a large, slightly oiled ovenproof dish. Bake uncovered for 30 minutes. Meanwhile, place potatoes in a large bowl. Add unpeeled garlic, lemon juice, rosemary, a large pinch of salt, pepper and three tablespoonfuls of oil. Stir well by hand to combine. Distribute, in one layer, around chicken and bake, uncovered, until chicken is well done. Pesto: Process basil, nuts and cheese until smooth. While motor is operating, add oil in a thin stream, until well combined.
