P: Sandy wanted roast chicken for dinner and we chanced upon a Mexican-inspired recipe on a foodie blogsite from California: what we're eating. This San Diego-based foodie couple made a lime coriander pesto and stuffed it under the skin of the chicken and all over the top of the skin before roasting it. Our chicken is marinating now, I can't wait to eat it for dinner!
S: The chicken turned out fantastic but took longer than expected to cook so ended up eating very late! We finished 98% of the chicken (1.2kg) and 97% of the potatoes (1kg) — not bad at all!
P: I would have finished the potatoes if I hadn't been physically restrained. The chicken was superb too, very tender, and the flavours of the pesto stuffing so light and fresh. It would make a great marinade for a bbq. OK, enough Mexican flavours for a while, back to Asian tomorrow. Thanks Sandy, delicious!
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