1x 1.4kg Whole Chicken Green
3 dsp Pesto
2x Chicken Stock Cubes
2dsp Chicken Gravy Granules
Pre-heat the oven to 200°C/400°F/Gas Mark 6.
With your fingers separate the skin from the meat on the chicken breast and legs.
Smear 2 dessert spoons of the pesto over the meat.
Rub the remaining dessert spoon of pesto on top of the chicken.
Season with salt and pepper.
Mix the stock cubes with a pint of boiling water.
Put the chicken in a roasting dish and add the chicken stock to the dish.
Lightly cover with baking foil and roast in the oven for approximately an hour and a half.
Insert a skewer into the thigh of the bird - if the juices are clear then the chicken is cooked.
Add gravy granules to the juices left in the dish to create your gravy.
Serve with 1x 750g pack of Frozen Four Seasons Grilled Mediterranean Vegetables, cook as per pack instructions.