Pesto Roasted Chicken with Potatoes, Olives and Onions

INGREDIENTS:
1 (3lb.) Gold’n Plump® Seasoned Whole Chicken – Pesto*
1 (14.5 oz.) can diced tomatoes, drained
1 (10 oz.) bag pearl onions, peeled*
3 whole cloves garlic, peeled
1 large russet potato, chopped
1/2 cup whole black ripe olives
1/4 cup olive oil, divided
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 teaspoon Italian/Greek/Mediterranean seasoning

DIRECTIONS:
Preheat oven to 350 degrees F.

Remove whole chicken from all bags and place breast side up in a large casserole dish. Drizzle with 1 Tablespoon olive oil and place in preheated oven. Roast for 2 to 2 1/2 hours from frozen, or 1 to 1 1/2 hours thawed.

Meanwhile, combine diced tomatoes, pearl onions, garlic, potato, and olives in a large bowl. Toss with 2 Tbsp. olive oil, salt, pepper and Italian seasoning. Set aside.

With 1 hour remaining roasting time, remove chicken from oven and scatter vegetable mixture around chicken. Drizzle all over, including chicken, with remaining 1 Tbsp. olive oil and season with additional salt and pepper. Continue roasting for 1 hour, or until chicken is done.

To check chicken doneness, insert a meat thermometer into the thigh (not touching bone). Chicken is done when internal temperature reaches 180 degrees F and juices run clear.

Let chicken rest 10 minutes before carving. Serve with vegetable mixture.

Enjoy!!!