[ingredients title=”Ingredients”]

• 1 garlic clove, peeled
• 1 cup fresh spinach
• 2 cups fresh basil leaves
• ¼ cup toasted pine nuts
• ½ cup olive oil
• ¼ cup Parmesan cheese, freshly grated
• Salt and pepper
• 4 chicken quarters
• 1 (18 oz) package polenta, cut into ¼” thick rounds
• 1 tablespoon olive oil

[/ingredients]

[directions title=”Directions”]

1. Preheat oven to 450 degrees.
2. Add garlic, spinach, basil, pine nuts and 1 tablespoon of the oil into a food processor. Pulse until finely chopped. Start the food processor and pour the rest of the oil in a slow, steady stream. Add parmesan, salt, and pepper; pulse to combine. Pesto is complete.
3. On a clean work surface, spread pesto underneath the skin of chicken; using remaining pesto on top.
4. Using a roasting pan with drip tray, spread 2 tablespoons of olive oil on the bottom pan and lay polenta rounds inside; season with salt and pepper. Laying the drip pan over the top, then add chicken to the pan.
5. Season chicken with salt and pepper then bake for 35-45 minutes or until juices run clear.

[/directions]