Roast Chicken with Pesto Recipe

Preheat oven to 400°F.

Mix together 1½ tablespoons salt, ¹?⁸ teaspoon black pepper, paprika, cumin, and cayenne. Rub on chicken. Insert garlic under skin. Set aside.

Arrange bok choy, leeks, and zucchini in rows on a baking sheet.  Drizzle with 2 to 3 tablespoons olive oil. Season with salt and pepper. 

Place chicken on another baking sheet and drizzle with remaining olive oil. Roast chicken and vegetables. Vegetables are done when edges are charred (about 10 minutes for leeks and bok choy; 20 minutes for zucchini). Chicken is done when skin is golden brown and juices run clear when the thickest part is pierced with a knife (about 35 minutes).

Make the pesto: Pulse ingredients in a food processor until smooth. Season with salt and pepper. Add more cream for a thinner sauce. Serve on the side.