Roast Chicken With Cilantro Pesto And Vegetables

• Pesto
• 2 cups cilantro or 2 cups fresh parsley leaves
• 1/4 cup walnuts
• 3 tablespoons lemon juice
• 1 tablespoon olive oil
• 2 garlic cloves
• 1 teaspoon paprika
• 1 teaspoon curry powder
• 1 teaspoon cumin
• 1 teaspoon salt
• Chicken
• 1 (3 1/4 lb) skinless chicken, cut in 8 pieces
• 2 (8 ounce) baking potatoes, each cut in 10 wedges, wedges cut in half
• 2 red bell peppers, each cut in 8 wedges, wedges cut in half
• olive oil
• nonstick cooking spray
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

1. Heat oven to 375*.
2. Grease large roasting pan.
3. Process Pesto ingredients in food processor until a smooth paste.
4. Rub on chicken.
5. Place chicken, potatoes and peppers in pan.
6. Coat vegetables with cooking spray (or toss in plastic bag with 2 tbls. olive oil); season with salt and pepper.
7. Bake 40 minutes, stirring vegetables after 30 minutes, until vegetables are tender and chicken is opaque near bone.
8. Serves 4.

pesto, cilantro, walnuts, lemon juice, olive oil, garlic, paprika, curry powder, cumin, salt, chicken, chicken, baking potatoes, red bell peppers, olive oil, nonstick cooking spray, salt, pepper

Taken from www.food.com/recipe/roast-chicken-with-cilantro-pesto-and-vegetables-48454 (may not work)