The ultimate comfort food to me is a lemon and basil slow-roasted chicken. Roasting the chicken slow & low makes the most tender & juicy meat. The lemon, basil & garlic flavors work really well together & make for a very delicious chicken dinner.
Lemon and Basil Slow-Roasted Chicken:
- 4 1/2 – 5 lb whole chicken
- 1 medium onion – quartered
- 1 handful of fresh basil
- 1 bay leaf
- 6-8 cloves of garlic – peeled
- 2 lemons halved
- Garlic powder, to taste
- Dried basil, to taste
- Salt & pepper, to taste
- Olive oil cooking spray
How to Make a Lemon and Basil Slow-Roasted Chicken
Preheat the oven to 275 degrees.
Clean chicken. Squeeze the juice of one lemon over the bird. Place onion, garlic, fresh basil, bay leaf & 1-2 lemons (halved) inside the cavity. Sprinkle the desired amount of seasonings over the entire bird evenly. Spray the bird with olive oil cooking spray.
Place chicken on a roasting tray in a tinfoil-lined roasting pan. Place the meat thermometer in the thigh of the bird making sure not to touch the bone. Roast uncovered for 3 1/2 – 4 hours until the meat thermometer reads 165-170 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 (or put it under the broiler for a few minutes right before the bird is done).
Remove from the oven and let the bird rest for AT LEAST 10 minutes before carving. Enjoy!