Lemon, Garlic and Basil Slow-Roasted Chicken
I roast a whole chicken nearly every week because it’s a nice comforting meal, but it also makes a second meal with the leftover chicken, and a delicious homemade chicken broth for soup. I made this lemon, garlic, and basil slow-roasted chicken recipe and roasted it slowly in the oven until the meat was falling off the bone. We thought the chicken turned out juicy, tender, and flavorful, and it paired well with creamy mashed potatoes and some roasted asparagus.
Lemon, Garlic, and Basil Slow-Roasted Chicken
Ingredients:
- 4 lb free-range chicken
- Juice of one lemon
- 2 cloves of garlic, minced
- 3 leaves of fresh basil, chopped
- Sea salt and fresh cracked pepper, to taste
- 2 tbsp olive oil
- ½ onion, sliced into large chunks
- 5 garlic cloves
How to Make a Lemon, Garlic, and Basil Slow-Roasted Chicken
Preheat the 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 the 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 roasting pan. Place a meat thermometer in the thickest part of the thigh, be sure not to touch the bone.
Roast uncovered for 3½ – 4 hours until the meat thermometer reads 180 degrees. Side Note: I start basting my bird after 2 hours and repeat every ½ an hour. My chicken turns out sticky and slightly crispy. If you want crispy skin, don’t baste for the last hour and turn the heat to 350 degrees for the few minutes of cooking.
Remove from the oven and let the bird rest for AT LEAST 10 minutes before carving. Enjoy!
Equipment
- Roasting Pan with a Roasting Rack
Ingredients
- 4 lb free-range chicken
- Juice of one lemon
- 2 cloves of garlic minced
- 3 leaves of fresh basil chopped
- Sea salt and fresh cracked pepper to taste
- 2 tbsp olive oil
- ½ onion sliced into large chunks
- 5 garlic cloves
Instructions
- Preheat the 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 the 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 roasting pan. Place a meat thermometer in the thickest part of the thigh, be sure not to touch the bone.
- Roast uncovered for 3½ - 4 hours until the meat thermometer reads 180 degrees. Side Note: I start basting my bird after 2 hours and repeat every ½ an hour. My chicken turns out sticky and slightly crispy. If you want crispy skin, don't baste for the last hour and turn the heat to 350 degrees for the few minutes of cooking.
- Remove from the oven and let the bird rest for AT LEAST 10 minutes before carving. Enjoy!
Hmmm, didn’t taste much like basil & basil pieces charred on top of the chicken. Good idea but maybe the basil needs to go under the skin?