Whole Roast Chicken with Pesto and Preserved Lemons

Ingredients

• 2 medium whole chickens

• 2 kg small potatoes

• 1/3 cup pecans

• 1/3 cup preserved lemons, chopped

• 2 cloves garlic

• 2 bunches fresh basil leaves

• 1 tablespoon olive oil

• 1 tablespoon lemon juice

• Salt and pepper

Instructions

In a food processor, blend the basil leaves with the garlic, pecans, preserved lemons, and lemon juice to form a pesto paste. Gradually add the olive oil until smooth. Season with salt and pepper and mix well.

Boil the potatoes in salted water for about 20 minutes, until partially softened. Drain and gently crush each potato slightly by hand. Transfer the potatoes to a large baking dish. Season with salt and pepper and mix in about one-third of the pesto.

Spread the remaining pesto over the chickens. Tie the legs of the chickens and place them on top of the potatoes.

Roast in a preheated oven at 200°C (390°F) for about 40 minutes. Turn the chickens and roast for another 40 minutes, until golden on all sides.

Remove the chickens from the tray. Increase the oven temperature to 225°C (435°F) and return only the potatoes to the oven for an additional 15 minutes.