Yield: Serves 4 to 6
Ingredients:
- 1 roasting chicken, about 4 to 5 pounds
- 2 teaspoons olive oil
- 2 cloves garlic, crushed and finely minced
- 1 heaping tablespoon chopped fresh basil
- 1/4 teaspoon sea salt
- dash ground black pepper
- cut up lemon, for cavity
- 4 whole basil leaves, optional
Preparation:
Wash chicken and pat dry; set on a rack in the roasting. Or lay a few celery ribs or carrot sticks under the chicken to keep it off of the bottom of the pan and out of the pan drippings. Put the lemon pieces in the cavity of the chicken.
In a small bowl, combine the oil, garlic, chopped basil, salt, and pepper. Stir to make a paste and rub all over and under the skin of the chicken.
Put a few basil leaves under the skin of the chicken, if desired. Roast for about 20 minutes per pound, or to at least 165° on an oven probe or instant read thermometer stuck in the thickest part of a thigh.
Serves 4 to 6.
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