Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: pre heat oven to moderate. loosen skin on chicken breast by sliding your fingers between the skin and the flesh. rub about 11/2 tablespoons of pesto under the skin over the breast. rub the remaining 11/2 tablespoons of pesto over the outside of chicken, breast, legs and wings. place halved onions in a roasting pan drizzle about 1 tablespoon of olive oil over and place chicken on top. roast, uncovered in moderate oven for 30 minutes. add garlic and zucchini to roasting pan, drizzle with a little extra oil and return to the oven for about 1 hour or until chicken is coked through. if using cherry tomatoes add to roasting pan about 20 min’s before the end of cooking time. serve with fresh corn on the cob and roasted potatoes.

Target recipe: preheat oven to 450°f. wash chicken and potatoes and towel dry. in a small bowl, mix together 4 fluid ounces olive oil, rosemary and thyme. place unsplit chicken legs into a baking dish and generously brush both sides with the olive oil mixture to marinate  allow to marinate as long as you like. sprinkle thin slices of garlic over chicken and salt and pepper to taste. cut potatoes into quarters and peel shallots. combine potatoes and shallots in small baking dish. add 3 tablespoons olive oil and stir together to coat thoroughly. sprinkle caraway seeds over and salt and pepper to taste. bake chicken and potatoes for 1 hour, occasionally stirring potatoes.