Lemon Basil Roasted Chicken (with Potatoes)
A perfectly roasted chicken is certainly a thing to behold. But just plain chicken can get boring no matter how good it is. Add the classic lemon-basil-garlic combination, along with a handful of potatoes, and you’ve got nearly a whole meal in one pan. Add a fresh green salad or a side of roasted asparagus for a perfect springtime dinner.
As always, I had a table full so I roasted two birds. Since the amounts aren’t anywhere near precise it is really easy to make just one.
- Whole Chicken
- Fresh Basil
- Small Red Potatoes
- Olive Oil
Preheat the oven to 325. Slice a few lemons and crush a handful of garlic cloves.
Remove the gizzards and so forth, along with any excess fat that’s easy to get to. Make a slit in the thigh joint and separate the skin from the breast a bit.
If you have one, use a chicken roaster that holds the bird upright but it’s just fine to simply put it in a baking dish or roaster pan. Just be sure you have enough room for the potatoes.
Slip lemon slices, garlic cloves and a few basil leaves under the skin, both on the breast and in the leg.
Stuff a little more lemon, basil and garlic into the cavity.
Coat the skin with olive oil and sprinkle generously with salt and pepper.
Scrub the potatoes and cut them into quarters.
Arrange the potatoes around the chicken. Toss is a little more lemon, garlic and basil. Drizzle with just a little more olive oil and sprinkle with salt and pepper.
Bake at 325 for about an hour and half. It depends on the size of the chicken but you want it at an internal temp of 165 with the juices running clear.
Remove the chicken to a platter and let it stand a few minutes before carving. Still in the pan, stir the potatoes gently to coat them with the pan drippings.
Carve the meat.
Dish up the potatoes into a bowl and serve it all immediately. Enjoy!