Chef notes

I love this recipe because it's a simple, seasonal twist on a classic: the humble roast chicken. There's nothing hotter than hot honey right now, and paired with the nutty, complex pesto, it will warm you from the inside out.

Technique tip: Be patient when the chicken is in the pan. Leave it skin-side down long enough for it to get that nice golden brown color. The skin should not stick to the pan when you are ready to flip.

Swap option: Different nuts in pesto (cashews, pistachios, classic pine nuts); sub roasted vegetable on the side for Brussels sprouts or cubed butternut squash.