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Lemon Basil Roast Chicken

1 roasting chicken (5 to 6 pounds)
1 large lemon, pierced all over with the tines of a fork
4 tablespoons Boyajian Organic Basil Oil
salt and pepper to taste

Pre-heat oven to 300 degrees. Remove the neck and giblets from the chicken cavity. Rinse chicken and pat dry. Place on a v-shaped rack in a roasting pan. Place the whole pierced lemon in the chicken’s cavity. Rub the chicken’s skin generously with the organic basil oil and season with salt and pepper to taste. Roast, basting occasionally with the accumulated pan drippings for 1 hour.

Raise the oven temperature to 325 degrees and continue roasting and basting until the chicken is light golden brown and juices run clear, 1 to 1 1/2 hours more. Remove from oven and let rest for 15 minutes before serving.

4 - 6 servings


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