Lemon Basil Roasted Chicken is an easy way to make juicy, flavorful chicken with golden, crispy skin. A whole chicken is roasted until golden brown and seasoned with fresh basil, lemon, Dijon mustard, herbs, and spices. It’s a fantastic chicken recipe!
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Great Roasted Chicken Recipe
I got this recipe in the mail from Chef Traci Des Jardins of San Francisco when I was working on a cookbook. I made it once and was hooked—the chicken came out juicy, the skin was crispy, and the flavors were incredible.
I've probably made this 100 times since. The basil and garlic under the skin, the Dijon mustard, and that whole lemon in the cavity make this chicken next-level good.
If you’re looking for the best roasted chicken recipe, this is it! Thank you Traci!
Line up all Your Ingredients
The French term mise en place means "everything in its place."
Before you start cooking, measure out all your ingredients, especially the herbs, so you’re ready to go. This keeps everything running smoothly and prevents any last-minute scrambling.
What You Need
- 1 whole chicken, (3-5 lbs) (organic or pasture-raised for best results)
- 1 cup loosely packed fresh basil stems removed
- 1 tablespoon dried thyme
- 1 tsp dried oregano
- 1 tsp dried sage
- 1 tsp dried rosemary
- 1 tsp ground cumin
- 4 tablespoon Dijon mustard
- 2 cloves garlic peeled and roughly chopped
- salt and pepper to taste
- 1 lemon
How To Season The Chicken
For this recipe, you're stuffing basil and garlic under the skin of the chicken breast. The skin is attached to the meat by a thin membrane. Lift the skin at the top of the breast and gently slide your fingers underneath to make a pocket.
Tuck the basil and garlic inside, spreading them evenly. Rub the chicken with Dijon mustard, then sprinkle the dry herbs over the whole bird.
Roasted Lemon Basil Chicken
- Preheat oven to 400°F (200°C) with the oven rack set in the center.
- Loosen the skin of the chicken by runningFor this recipe, you're stuffing basil and garlic under the skin of the chicken breast. The skin is attached to the meat by a thin membrane. Lift the skin at the top of the breast and gently slide your fingers underneath to make a pocket.
- Tuck the basil and garlic inside, spreading them evenly. Rub the chicken with Dijon mustard, then sprinkle the dry herbs over the whole bird. your fingers under the skin of the breasts.
- Stuff the basil leaves and garlic under the skin, trying to distribute evenly.
- Combine all of the dried herbs. Rub Dijon mustard over the entire bird, and then scatter the herbs on the whole skin of the chicken.
- Season the inside of the cavity and the skin generously with salt and pepper. Finish by poking holes in the lemon with a fork and placing it in the cavity. Truss the chicken or tie its legs together with twine.
- Place the chicken breast side in a roasting pan and cook for one hour or until the internal temperature reaches 165 degrees.
- When the chicken is done, the juices from the cavity should be clear. Remove the lemon from the cavity, cut it in half, and squeeze the juice over the chicken. Let rest for 10 minutes before serving.
After roasting, let it rest for 10 minutes to allow the juices to redistribute and cut into serving pieces.
What is Trussing a Chicken?
Trussing a chicken means tying it with kitchen twine to keep its shape while roasting. You start under the neck, wrap the string around the legs, pull it back to the front, and tie the legs together. It might sound tricky, but it’s simple once you get the hang of it.
Jacques Pépin demonstrates how to truss a chicken in this video. By securing the bird with twine, the meat stays juicy, and the chicken cooks evenly.
Roasting Pan For Chicken
This is a 16" roasting pan with a rack insert that you can pick up at any home store or Amazon. The rack lifts up the chicken so it's not sitting in the drippings and the skin crisps on all sides.
How To Store Leftovers
Let the chicken cool completely before storing. Place it in an airtight container and refrigerate for up to 4 days.
You can also freeze it for up to 3 months—just wrap it tightly in plastic wrap and place it in a freezer-safe bag.
You can use the meat to make chicken salad, top a salad, or you can eat it cold right out of the fridge.
What To Serve with Roasted Chicken
Try making some Cauliflower Rice while the chicken is roasting. You can season the finished dish with fresh basil and lemon wedges.
Other great options include:
Takeaway
Moist and delicious Lemon Basil Roasted Chicken is packed with flavor from garlic and basil tucked under the skin and lemons stuffed inside.
The chicken is rubbed with Dijon mustard and coated with spices before roasting to a juicy, golden brown perfection every time!
If you love this recipe, check out Seared Mahi Mahi with Basil Butter. It’s ready in just 15 minutes and loaded with fresh basil and lemon too!
More Key West Recipes
We're living in the sunny Florida Keys. Check out our Florida Keys Recipes and explore tips for preparing fresh, delicious meals inspired by the tropics. From simple fish dishes to easy shrimp recipes, we’ve got you covered for every occasion.
FAQ
No, there is no need to cover a chicken while it roasts. Roast the chicken uncovered so the skin browns and crisps up.
The unofficial test is to wiggle the legs—if they move easily, the chicken is done. If there's resistance, the joint isn’t fully cooked.
For accuracy, use a digital meat thermometer. The thickest part of the breast should reach 165°F, and the thighs should be at least 175°F. Let the chicken rest for 10 minutes before carving to keep the juices in.
A 3 to 5-pound chicken will roast in under an hour.
Fresh basil gives the best flavor, but if you don’t have any, you can use dried basil. Use about one-third of the amount since dried herbs are more concentrated.
Best Ever Roasted Chicken
Ingredients
- 1 whole chicken
- 1 cup loosely packed fresh basil stems removed
- 1 tablespoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried sage
- 1 teaspoon dried rosemary
- 1 teaspoon ground cumin
- 4 tablespoon Dijon mustard
- 2 cloves garlic peeled and roughly chopped
- salt and pepper to taste
- 1 lemon
Instructions
- Preheat oven to 400 degrees Fahrenheit with oven rack set in the center of the oven.
- Loosen the skin of the chicken by running your fingers under the skin of the breasts.
- Stuff the basil leaves and garlic under the skin, trying to distribute evenly.
- Combine all of the dried herbs and ground cumin. Rub Dijon mustard over the entire bird, then scatter the herb mixture evenly over the skin.
- Season the inside of the cavity and the skin generously with salt and pepper. Finish by poking holes in the lemon with a fork and placing it in the cavity. Truss chicken or tie its legs together with twine.
- Place the chicken, breast side up in a roasting pan and cook one hour, or until the internal temperature reaches 165 degrees.
- When the chicken is done, all of the juices coming from the cavity should be clear. Remove the lemon from the cavity, cut it in half, and squeeze the juice over the chicken. Let rest 10 minutes before serving.
