Lemon Basil Roasted Chicken is a juicy roasted chicken that’s irresistible on every level. Seasoned with Dijon mustard, garlic, fresh basil, and a whole lemon, every bite is packed with flavor and roasted until golden brown. It’s a simple, delicious dinner that always delivers.
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Why You'll Love This Chicken
- Juicy, tender meat every time!
- Fresh basil and garlic are tucked under the skin for big flavor
- A whole lemon in the cavity adds moisture
- Dijon mustard and herbs create a flavorful crust that seals in the juices
- High in protein and naturally low in carbs
- Gluten-free and dairy-free
- Great for Sunday dinner!
Oven Roasted Whole Chicken
I got this recipe in the mail from Chef Traci Des Jardins of San Francisco 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 incredible.
Since then, I’ve probably made it a hundred times. The basil and garlic tucked under the skin, the Dijon mustard, and that whole lemon in the cavity take this chicken to another level.
If you’re looking for the best roasted chicken recipe, this is it. Thank you, Traci!
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, now worries.
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
Moist and always delicious, Lemon Basil Roasted Chicken gets its bold taste from garlic, fresh basil, and a whole lemon in the cavity. A Dijon mustard rub keeps the bird moist while it cooks.
A blend of spices seasons the skin and the meat for a perfect juicy roasted chicken every time.
Roast the chicken until the internal temperature reaches 165°F (74°C) for best results.
You can use the meat to make chicken salad, toss them over greens, or just snack on it cold straight from the fridge.
If you enjoyed this recipe, don't miss my Seared Mahi Mahi with Basil Butter. It’s ready in just 15 minutes and loaded with fresh basil and lemon too!
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.
