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–+ servings
Roasted chicken leg quarter with crispy potatoes and charred lemon on a plate

Lemon Basil Roasted Chicken Recipe

Felice Kaufman
Lemon Basil Roasted Chicken is juicy with crispy skin and full flavor. Garlic and basil go under the skin, a whole lemon roasts inside, and Dijon mustard finishes it on top. This easy whole chicken is high in protein, gluten-free, and great for Sunday dinner or meal prep.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Dinner, Lunch, Main
Cuisine American
Servings 4 servings
Calories 428.3 kcal

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.
    chicken with garlic and basil under the skin before roasting
  • 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.
    mustard coated chicken
  • 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.

Notes

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.

Nutrition

Calories: 428.3kcalCarbohydrates: 2.7gProtein: 36.6gTotal Fat: 29.5gSaturated Fat: 8.3gCholesterol: 142.8mgSodium: 300.3mgPotassium: 430mgFiber: 1.4gSugar: 0.3gNet Carbohydrates: 1.3g
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