Roast Chicken with Pesto and Potatoes

• 7 ounces purchased pesto (about 1 cup)
• 4 large garlic cloves, finely chopped
• 1 6-pound roasting chicken
• 2 pounds medium-size red-skinned potatoes, quartered
• 1 cup canned low-salt chicken broth

1. Preheat oven to 400F.
2. Stir pesto and garlic in medium bowl to blend.
3. Transfer 1 tablespoon pesto mixture to small bowl and reserve for sauce.
4. Spread 1/4 cup pesto mixture over outside and 1 tablespoon inside main cavity of chicken.
5. Place potatoes in large roasting pan and toss with remaining pesto mixture.
6. Push potatoes to sides of pan; place chicken in center.
7. Sprinkle chicken and potatoes with salt and pepper.
8. Roast until thermometer inserted into thickest part of chicken thigh registers 180F and potatoes are brown and tender, about 1 hour 20 minutes.
9. Transfer chicken and potatoes to platter.
10. Add broth and reserved 1 tablespoon pesto to roasting pan.
11. Place pan over heat; bring broth to boil, scraping up browned bits.
12. Season sauce with salt and pepper.
13. Serve chicken and potatoes with sauce.

pesto, garlic, potatoes, chicken broth

Taken from www.epicurious.com/recipes/food/views/roast-chicken-with-pesto-and-potatoes-103270 (may not work)