1. thoroughly rinse the chicken inside and out and rub dry.
Create two pockets on the chicken breast by carefully lifting the breast skin at the belly opening, running your fingers in between the skin and breast meat and loosening the skin as far as possible to the base of the neck, being precise so that the skin does not tear.
2. spoon half of the nut pesto into the two breast pockets and spread evenly with your fingers so that the pesto is distributed under the skin all over the breast meat.
3. Rub the chicken inside and out with the juice of one lemon and olive oil, then season with salt and pepper. Pin the chicken at the belly opening with four to five toothpicks and close with spaghetti, looping the twine around the ends of the wooden sticks on both sides like a lace-up shoe. Place the chicken on an oval ovenproof dish and drizzle with remaining oil and juice of one lemon, if desired.
Preheat the oven to 210 °C. 5.
5. clean the carrots, quarter them lengthwise and cut them into cork-length sticks. Peel the onions and cut into wedges. Vegetables in the dish to the chicken live and roast on the 2nd ledge from the bottom in the stove.
After 20 minutes, reduce the temperature to 180 °C, pour the wine to the chicken and roast the chicken with the vegetables for another 30 to 40 minutes, basting the chicken from time to time with the gravy. Towards the end of the cooking time, insert the chicken into the thigh.
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