Chicken with Herb Pesto and Roasted Artichoke Hearts

Brush chicken with butter, season with salt and season with pepper. Fill with herbs and tie together. Roast in the oven at 220 °C for 18 min. Halfway through roasting, add garlic, thyme and rosemary. Keep pouring the roasting juices. Pour over. Set the stove to 50 °C and let the chicken stand for 5 min.

Herb pesto:

Whisk everything together, heat (do not make) and season well with salt and freshly ground pepper.

Roasted artichoke hearts:

Roast the artichoke hearts, cut them in half and roast them with the pepperoni and herbs in olive oil and season. They can be roasted as well with the chicken, together with some spring potatoes.

Serving:

Arrange two half artichoke hearts crosswise and add the roasted chicken meat. Drizzle with pesto and baste with gravy.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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