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Ingredients

• 3 1/2 to 4-pound whole chicken
• 1 1/2 teaspoons kosher salt, divided
• 1 1/2 teaspoons freshly cracked black pepper, divided
• 5 cups arugula
• 7 cloves garlic, peeled and divided
• 1 lemon, halved
• 1/2 cup grated Parmesan
• 1/2 cup shelled pistachios
• 3 tablespoons olive oil
• 2 tablespoons unsalted butter, room temperature, divided
• 3/4 teaspoon cornstarch
• 3/4 cup half-and-half

Description

Food Network Invites You To Try This Arugula Pistachio Pesto Chicken Recipe From Guy Fieri.

Food Network