I roast a chicken nearly every week. Not only is it a nice meal, it also makes a second meal with the leftover chicken and a great chicken stock for soup. I decided to do my normal lemon and basil chicken but with a twist. I made a paste with the olive oil, fresh chopped basil, minced garlic, lemon juice, sea salt and fresh cracked pepper. I then rubbed it all over the bird as well as under the skin directly onto the breast. I roasted it slow and low until it was falling off the bone. The chicken turned out moist and tender and the flavor was excellent.
- 4 lb free range chicken
- Juice of one lemon
- 2 cloves of garlic, minced
- 2-3 leaves of fresh basil, chopped
- Sea salt and fresh cracked pepper, to taste
- 1-2 tbsp olive oil
- 1/2 onion, sliced into large chunks
- 4-5 garlic cloves
Preheat oven to 275 degrees. Clean chicken and pat dry. Mix the lemon juice (reserving the lemon halves), minced garlic, chopped basil and olive oil in a bowl then rub evenly over the entire bird. Carefully, lift the skin over the breasts and rub the mixture directly on the breast meat. Place onion and garlic inside the cavity along with some extra basil leaves and the used lemon halves. Sprinkle the top of the bird with a little extra sea salt and freshly cracked pepper.
Place chicken on a roasting tray in a tinfoil lined baking dish. Place the meat thermometer in the thickest part of the thigh, making sure not to touch bone. Roast uncovered for 3 1/2 – 4 hours until the meat thermometer reads 180 degrees. I start basting my bird after 2 hours and repeat every 1/2 an hour after that. My chicken turns out sticky and slightly crispy. If you want crispy skin then don’t baste for the last hour and turn the heat up to 350 degrees for the last 5 minutes of cooking. Remove from oven and let the bird rest for AT LEAST 10 minutes before carving. Enjoy!