Roasted Chicken & Poached Asparagus

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Roasted Chicken
Ingredients:
1 Pint Pesto Sauce (See Recipe Below)
3 Whole Chickens-Cut up
Salt & Pepper

Procedure: 
Cut up Chicken, place in bowl with pesto sauce, refrigerate for 2 – 3 hours
Set Grill to High close lid and Pre-Heat for 10 minutes
Place chicken on grill bone side down, and reduce grill to a low setting-close lid
After 15 minutes flip chicken (skin side down) and baste with pesto sauce-close lid
Continue cooking for 15 minutes, flip chicken, baste, close lid and continue cooking  for 15 additional minutes

Pesto Sauce
Ingredients:
1 ½ Bunches of parsley
¼ lb of basil
1/6 cup of garlic
¼ cup of shallots
1 cup of lemon juice
½ cup Parmesan Cheese
1 ½ qt olive oil
1/8 cup of salt
1 table spoons black pepper

Procedure:
Blend all ingredients in a blender

Poached Asparagus
Ingredients:
1 Bunch Asparagus
1 Lemon

Procedure
Place pan ½ filled with water bring to boil, add asparagus, cook 4 minutes-drain, add juice from one lemon and salt