Lift the skin off the breast and stuff each breast with 1 tbsp of pesto sauce. Stuff it as far as you can making sure to rub the inside of the skin with all the pesto goodness.
Brush the olive oil all over the bird and sprinkle the salt and pepper over. Place the bird in a cast iron skillet and put into the oven. Cook for 60 minutes.
Cut the stems off the asparagus and broccoli. Cut the asparagus into three, slice the broccoli and cut the radishes in half. Place in a bowl and coat with 1 tbsp of pesto sauce making sure every veggie is coated.
Take the chicken out after 60 minutes and spoon the extra oil all over the skin to make sure it browns. Place the veggies all around the chicken and put back into the oven for an extra 20 minutes.
Take out of the oven, let rest for 10 minutes and serve. You can squeeze some lemon juice all over the chicken for some extra flavour.