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Lemon Basil Chicken

 Lemon Basil Chicken
For Sunday dinner or any time, this tender, fragrant chicken is special. —;Marguerite Marshall, Carencro, Louisiana
6 ServingsPrep: 15 min. Bake: 1-1/4 hours + standing

Ingredients

  • 1 medium lemon
  • 2 garlic cloves, peeled 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 peel from lemon to
  • measure 2 teaspoons. Cut lemon in half; squeeze juice from one half.
  • Set aside. Slice one 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 peel. 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. Yield:
  • 6 servings.
Nutritional Facts: 1 serving equals 282 calories, 18 g fat (6 g saturated fat), 98 mg cholesterol, 299 mg sodium,

2 of 2

Lemon Basil Chicken (continued)

Nutritional Facts: 1 g carbohydrate, trace fiber, 28 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.