Preheat oven to 425 degrees.

Rinse and dry chicken.

Prepare basil pesto according to recipe link in post.

Rub pesto all over chicken, top and bottom, including under the skin.

Place on rack in roasting pan. Bake at 425 degrees for 30 minutes or until nicely browned. Baste chicken with broth from pan. Reduce oven temperature to 350 degrees and loosely tent chicken with foil. Continue baking for an additional hour or until chicken is done (juices run clear and thermometer inserted into the inner thigh registers 165 degrees). If your chicken comes with a pop-up timer trust it.

Allow chicken to rest at least 15 minutes before carving, preferably 30 minutes.