Ingredients
Method
1.Preheat oven to 180°C (160°C fan-forced).
2.Blend or process herbs, nuts, cheese and juice until combined. With motor operating, gradually add oil in thin, steady stream until pesto thickens slightly. Reserve 1 tablespoon of pesto for risoni salad.
3.Wash chickens under cold water. Discard necks; pat dry inside and out with absorbent paper. Loosen chickens’ skin; rub remaining pesto between skin and flesh and over outside of chickens. Place 2 lemon quarters in cavity of each spatchcock.
4.Place chickens on oiled wire rack over baking dish; roast, uncovered, 45 minutes or until cooked through.
5.To make risoni salad; cook pasta in large saucepan of boiling water, uncovered, until just tender; drain. Cook pancetta in small heated non-stick frying pan, stirring, about 5 minutes or until crisp. Place pasta and pancetta in large bowl with nuts, herbs, oil, vinegar and reserved pesto; toss gently to combine.
6.Remove chickens from baking dish; discard pan juices. Halve chickens lengthways; serve chickens with salad.
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