Roasted Chicken With Walnut-Arugula Pesto

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One 4-pound chicken, cut into 8 pieces

3 garlic cloves, thinly sliced

3 medium shallots, thinly sliced

Zest and juice of 1 lemon

4 thyme sprigs

2 tablespoons minced parsley

1/2 cup extra-virgin olive oil

1/2 cup dry white wine

Salt and freshly ground pepper

Walnut-Arugula Pesto

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