Roasted Gherkin Chickens with Parsley and Pumpkin Seed Pesto

Ingredients:

• 4 gherkin chickens (0.7 - 0.8 kg each), gutted
• 5 tbsp. l. olive oil
• 0.5 cup peeled pumpkin seeds
• 1 tsp + a large pinch of paprika
• 1 cup fresh parsley leaves
• 2 green onions, chopped
• 2 tablespoons freshly squeezed lemon juice
• 1 small clove of garlic, crushed

Preparation:

1. Make pumpkin seed pestoHeat 3 tablespoons olive oil in a large skillet over medium heat. Add the pumpkin seeds, 1/2 teaspoon salt, and a generous pinch of paprika. Cook, shaking the pan, until the seeds begin to pop and brown in places, about 5 minutes. Remove from heat and let cool completely. Transfer the seeds and oil to a food processor; add 1/2 cup water, parsley, green onions, lemon juice, and 1/4 teaspoon salt and process until a paste forms. Set aside about 3 tablespoons of the pesto for the chicken; reserve the rest for serving.
2. Insert your fingers under the skin of each chicken breast to loosen it. Place 2 teaspoons of pesto under the skin of each chicken, then rub the skin to distribute the pesto.
3. Mash the garlic and 2 teaspoons of salt with the flat side of a chef's knife to form a paste. Combine this in a bowl with the remaining 2 tablespoons of olive oil and 1 teaspoon of paprika, then rub the mixture all over the chicken. Refrigerate them, uncovered, for at least 2 hours or overnight.
4. Position a rack in the lower third of the oven and preheat to 200°C.
5. Place the chickens on a rack in a shallow roasting pan or on a rimmed baking sheet and tie the legs together with kitchen twine. Roast, rotating the roasting pan halfway through, until the chickens are browned and an instant-read thermometer inserted into the thickest part of the thigh registers 160°F (76°C), about 1 hour. Let rest for 15 minutes, then cut each chicken in half. Serve with the remaining pesto.