Ranch Roasted Chicken With Creamy Pesto

• 2 (4 lb.) chickens, quartered
• 1 1/4 cup plain low-fat yogurt
• 1 (1 oz.) package ranch dressing mix
• Pepper
• 1 cup chopped pecans
• 1/2 cup prepared pesto
• 1 tablespoon fresh lemon juice
• 3 tablespoons mayonnaise
• 3 tablespoons sour cream

1. Place a rack in center of oven. Preheat oven to 425u0b0F. Coat a shallow roasting pan with cooking spray.
2. Remove skin and excess fat from chicken; pat dry with a paper towel. Arrange in roasting pan.
3. In a bowl, combine yogurt, dressing mix and pepper. Pour mixture over chicken; mix to coat. Refrigerate for 20 minutes. Before baking, sprinkle chicken with pecans. Roast for 15 minutes. Reduce heat to 350u0b0F and roast until a thermometer inserted into thickest part of meat but not touching bone reads 170u0b0F, 35 to 40 minutes more.
4. Mix pesto, lemon juice, mayonnaise and sour cream in a bowl. To serve, spoon 2 Tbsp. sauce on each plate and top with a chicken quarter.

chickens, yogurt, pepper, pecans, pesto, lemon juice, mayonnaise, sour cream

Taken from www.myrecipes.com/recipe/ranch-roasted-chicken-with-creamy-pesto (may not work)