Lemon basil roasted chicken is an easy dinner with crispy skin and juicy meat. Seasoned with Dijon mustard, garlic, basil, and a whole lemon, it roasts until golden brown and full of flavor. It's simple to make, low carb, and high in protein.
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Why You'll Love This Chicken
- Juicy meat with crispy skin
- Garlic and basil under the skin for flavor
- Lemon inside keeps it moist
- Simple ingredients, easy to make
- High in protein and low in carbs
Oven Roasted Whole Chicken
I got this recipe in the mail from Traci Des Jardins while I was working on a cookbook. I made it once and was hooked. The chicken came out juicy, the skin was crisp, and the flavor was spot on.
Since then, I've made it over and over. Garlic and basil under the skin, Dijon on top, and a whole lemon inside take it to another level.
If you want a roasted chicken that just works, this is it.
Ingredients
- Whole chicken, (3-4 pounds) (organic or pasture-raised for best results)
- Loosely packed fresh basil stems removed
- Dried thyme
- Dried oregano
- Dried sage
- Dried rosemary
- Ground cumin
- Dijon mustard
- Garlic
- Salt and pepper to taste
- Lemon
The Best Way To Season Whole Chicken
For this recipe, you'll tuck basil and garlic under the skin of the chicken breast. The skin is held in place by a thin membrane. Just lift it gently at the top of the breast and slide your fingers underneath to create a pocket.
Spread the basil and garlic evenly under the skin. Rub the outside of the chicken with Dijon mustard, then sprinkle your dried herbs all over the bird.
Roasted Lemon Basil Chicken
- Preheat the oven to 400°F (200°C) and set the rack in the center position of the oven.
- Loosen the skin of the chicken by gently running your fingers under the skin of the breasts.
- Tuck the basil leaves and garlic under the skin, spreading them out as evenly as you can.
- In a small bowl, combine all the dried herbs with the ground cumin.
- Rub Dijon mustard over the entire bird, then sprinkle the herb mixture evenly over the skin.
- Season the cavity and the outside of the chicken generously with salt and pepper.
- Use a fork to poke holes in the lemon, then place it inside the cavity.
- Tie the legs together with twine.
- Place the chicken breast side up in a roasting pan.
- Roast for 1 hour or until the internal temperature reaches 165°F (74°C).
- When the chicken is done, the juices from the cavity should run clear.
- Remove the lemon, cut it in half, and squeeze the juice over the chicken. Let it rest for 10 minutes before serving.
To check if the chicken is done inside, insert a meat thermometer into the thickest part of the thigh, avoiding the bone. It should read 165°F (74°C). The juices should run clear, not pink, when you pierce the thigh.
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.
If in doubt, just tie the legs together to keep the lemon inside.
Leftovers and Reheating
Store leftover chicken in an airtight container in the fridge for up to 4 days. You can eat it cold, sliced over a salad, or reheat it gently.
To reheat, place the chicken in a baking dish and cover with foil. Warm in a 325°F (160°C) oven for 15-20 minutes, or until heated through. You can also reheat it in a skillet over medium-low heat with a little water or broth to keep it moist.
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.
What To Serve with Roasted Chicken
Takeaway
Lemon Basil Roasted Chicken comes out juicy with crispy skin and full flavor from garlic, fresh basil, and a whole lemon inside. A light Dijon coating helps keep the meat moist as it roasts.
Cook until the internal temperature reaches 165°F for best results.
Use the leftovers for Sonoma chicken salad, toss over greens, or eat it cold straight from the fridge.
If you like this, try my Seared Mahi Mahi with Basil Butter. It's ready in about 15 minutes and uses the same fresh flavors.
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 could be 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 about 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.
If the chicken is undercooked, return it to the oven and tent it loosely with foil to avoid over-browning the skin. Cook in 10-minute intervals and check the internal temp again until it reaches 165°F.
Lemon Basil Roasted Chicken Recipe
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 the oven to 400°F (200°C) and set the rack in the center position of the oven.
- Loosen the skin of the chicken by gently running your fingers under the skin of the breasts.
- Tuck the basil leaves and garlic under the skin, spreading them out as evenly as you can.
- In a small bowl, combine all the dried herbs with the ground cumin.
- Rub Dijon mustard over the entire bird, then sprinkle the herb mixture evenly over the skin.
- Season the cavity and the outside of the chicken generously with salt and pepper.
- Use a fork to poke holes in the lemon, then place it inside the cavity.
- Tie the legs together with kitchen string.
- Place the chicken breast side up in a roasting pan.
- Roast for 1 hour or until the internal temperature reaches 165°F (74°C).
- When the chicken is done, the juices from the cavity should run clear.
- Remove the lemon, cut it in half, and squeeze the juice over the chicken. Let it rest for 10 minutes before serving.
