From Tom’s Big Dinners (Morrow, 2003)
Makes 6 to 8 servings
Celebrate Spring with this recipe from the “Spring Chickens” chapter of Big Dinners. The chickens marinate overnight in a thick, green, aromatic herb pesto before being pan-browned and then roasted. Don’t forget to serve the deliciously herb-y pan juices with the chicken.
Tom also likes to use this marinade on a butterflied leg of lamb or lamb chops. Marinate the lamb overnight, then fire up the charcoal grill the next day. (Shake off excess marinade before you grill.)
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