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ROAST CHICKEN WITH PUMPKIN SEED PESTO

Ingredients

• 1 3-1/2- to 4-pound chicken
• 2 tablespoons, separated, plus 1/3 cup extra virgin olive oil
• Kosher salt and freshly ground black pepper
• 1/2 cup hulled green pumpkin seeds (pepitas), unsalted
• 1/2 cup packed fresh cilantro leaves, rinsed and patted dry
• 1/2 cup packed fresh flat-leaf parsley leaves, rinsed and patted dry
• 2 large garlic cloves, peeled and coarsely chopped
• 2 tablespoons water, more as needed
• 1 tablespoon fresh lime, more to taste
• 1 teaspoon ground cumin

Directions

Preheat your oven to 400°F.
Place the chicken on a rack in a shallow roasting pan or rimmed baking sheet.
Rub the chicken with 1 tablespoon of olive oil.
Season the inside and outside generously with salt and pepper.
Roast for 60 to 70 minutes or until the internal temperature in the thickest part of a thigh is 165°F.
Let rest for 10 minutes before carving.
While the chicken is roasting, prepare the pesto.
Add 1 tablespoon of olive oil to a medium-hot skillet, and add the pumpkin seeds.
Sauté until the seeds begin to pop, about 2 minutes, but don’t let them burn.
Cool, and then transfer the seeds to the bowl of a food processor.
Add the cilantro, parsley, garlic, water, lime juice, and cumin, and pulse several times.
With the machine running, slowly add 1/3 cup olive oil until you get a purée.
Season to taste with salt and pepper, and add more lime juice if needed.
(If it’s too thick, add additional water, one tablespoon at a time.)
Serve with the chicken.
Refrigerate any leftover pesto to use as a dip.