Sage Pesto-Rubbed Roast Chicken

• Pesto:
• 1/3 cup chopped fresh parsley
• 1/4 cup chopped fresh sage
• 1/3 cup fat-free, less-sodium chicken broth
• 2 tablespoons chopped walnuts, toasted
• 1 teaspoon extravirgin olive oil
• 1/2 teaspoon salt
• 3 garlic cloves, peeled
• Chicken:
• 1 (7-pound) roasting chicken
• Cooking spray

1. Preheat oven to 450u0b0.
2. To prepare pesto, combine first 7 ingredients in a blender or food processor; process until smooth.
3. To prepare chicken, remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub pesto under loosened skin and over breast and drumsticks. Lift wing tips up and over back; tuck under chicken. Place chicken, breast side up, on a broiler pan coated with cooking spray; bake at 450u0b0 for 30 minutes. Reduce oven temperature to 350u0b0 (do not remove chicken from oven); bake an additional 1 1/2 hours or until a thermometer registers 180u0b0. Let stand 10 minutes. Discard skin.
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parsley, fresh sage, chicken broth, walnuts, extravirgin olive oil, salt, garlic, chicken, chicken, cooking spray

Taken from www.myrecipes.com/recipe/sage-pesto-rubbed-roast-chicken (may not work)