For Sunday dinner or any time, this tender, fragrant chicken is special. —;Marguerite Marshall, Carencro, Louisiana
Ingredients
- 1 medium lemon
- 2 peeled garlic cloves, divided
- 1/4 cup minced fresh basil, divided
- 1 broiler/fryer chicken (3 to 4 pounds)
- 2 tablespoons butter, melted
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Directions
- Preheat oven to 375°. Finely grate enough zest from lemon to measure 2 teaspoons. Cut lemon in half; squeeze juice from 1 half. Set aside. Slice 1 garlic clove; place sliced garlic, 2 tablespoons basil and the remaining lemon half in the chicken cavity.
- Place on a rack in a shallow roasting pan; rub with reserved lemon juice. Mince remaining garlic; combine with butter and reserved lemon zest. Rub mixture over chicken. Sprinkle with salt, pepper and remaining basil.
- Bake, uncovered, 1-1/4 to 1-1/2 hours or until a thermometer inserted in thigh reads 180°. Let stand 15 minutes before carving.
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