Roast Chicken With Cilantro Pesto And Vegetables - cooking recipe

Ingredients

Pesto
2 cups cilantro or 2 cups fresh parsley leaves
1/4 cup walnuts
3 tablespoons lemon juice
1 tablespoon olive oil
2 garlic cloves
1 teaspoon paprika
1 teaspoon curry powder
1 teaspoon cumin
1 teaspoon salt
Chicken
1 (3 1/4 lb) skinless chicken, cut in 8 pieces
2 (8 ounce) baking potatoes, each cut in 10 wedges, wedges cut in half
2 red bell peppers, each cut in 8 wedges, wedges cut in half
olive oil
nonstick cooking spray
1/2 teaspoon salt
1/2 teaspoon pepper

Preparation

Heat oven to 375*.
Grease large roasting pan.
Process Pesto ingredients in food processor until a smooth paste.
Rub on chicken.
Place chicken, potatoes and peppers in pan.
Coat vegetables with cooking spray (or toss in plastic bag with 2 tbls. olive oil); season with salt and pepper.
Bake 40 minutes, stirring vegetables after 30 minutes, until vegetables are tender and chicken is opaque near bone.
Serves 4.