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Lemon Basil Chicken Recipe

Lemon Basil Chicken Recipe

For Sunday dinner or any time, this tender, fragrant chicken is special. —;Marguerite Marshall, Carencro, Louisiana
TOTAL TIME: Prep: 15 min. Bake: 1-1/4 hours + standing YIELD:6 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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, 1 g carbohydrate, trace fiber, 28 g protein.

Reviews for Lemon Basil Chicken

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Reviewed May. 18, 2014

"Great flavor. Will be making again."

Reviewed May. 16, 2014

"I love roasted chicken and would probably choose it as my final meal. This is a quite lovely way to roast chicken, and I'll certainly make it again. The breast meat was moist and tender, just delicious. And the whole chicken had the subtle flavors of lemon and basil. Not a new recipe - I first found it in an old Betty Crocker cookbook. Sometimes, the old classic recipes are the best."

Reviewed Mar. 21, 2013

"smells amazing while it cooks. Delicious fresh flavour."

Reviewed Dec. 20, 2011

"Have made this chicken several times, and it always comes out moist and full of flavor. Thanks!"

Reviewed Mar. 1, 2011

"My family loves this chicken recipe. Very good and easy. I dont change a thing and I make it often."

Reviewed Aug. 23, 2010

"I made this to use up some of my basil from my garden. I was afraid the basil would be too strong, but it balanced out well. I didn't get the golden crust that the picture had, but it could be because I didn't cook it long enough (cooked it for 1 1/4 hrs). The taste was good, but not amazing. Not overly impressed."

Reviewed Aug. 3, 2010

"I made this chicken tonight and it was delicious. I didn't change a thing. My husband declared it the best chicken ever!"

Reviewed Feb. 9, 2010

"I have fixed this chicken twice since I got it in my email, love it, love the flavor of it."

Reviewed Jan. 24, 2010

"I used chicken thighs that I had on hand with all the ingredients. It was wonderful! Next time I will use a whole chicken."

Reviewed Jan. 21, 2010

"I followed the directions as written and it's absolutely delicious and so very easy. I didn't change anything, and will fix this again."

Reviewed Jan. 20, 2010

"This chicken turns out so delicious, it's a keeper for sure. We make it many times, and it's a simple, easy meal to make but so good to eat."

Reviewed Oct. 13, 2009

"When I made this recipe for the first time my family loved it. Turns out just like the picture. Now when my husband makes it he cooks two. Love the flavor and taste. UM."

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.