Herb-Roasted Chicken with Wild Leek-Lemon Pesto

This pesto freezes well, so I make lots and have it for the next couple of months. If Meyer lemons are not available, use tangerines (remove the seeds) with a spritz of lemon juice. If you can't find all the fresh herbs for the rub, cut the quantities by a third and substitute dried.



  • 2 tablespoons fresh tarragon
  • 1 tablespoon chopped fresh rosemary
  • 2 tablespoons chopped chives
  • 3 tablespoons chopped parsley
  • 1 teaspoon chopped garlic
  • ¼ cup olive oil
  • 4 chicken breasts on the bone
  • Salt and freshly ground pepper

Wild leek-lemon pesto:

  • 1 Meyer lemon, seeded and cut into pieces
  • 1 cup chopped wild leeks
  • ¼ cup olive oil
  • ¼ cup grated Parmesan cheese
  • Salt and freshly ground pepper


Combine tarragon, rosemary, chives, parsley, garlic and olive oil. Rub over chicken breasts and season with salt and pepper. Marinate for 30 minutes or in the refrigerator overnight.

Preheat oven to 425 F.

Place chicken breast, skin side up, in a shallow baking pan and roast for 25 to 30 minutes or until skin is golden and juices run clear.

While chicken is roasting, prepare wild leek-lemon pesto. Place Meyer lemon, peel and all, in a food processor and process until coarsely chopped. Add wild leeks, olive oil and Parmesan and process until well combined. Season with salt and pepper to taste. Spoon onto chicken. Serves 4.