Monday, November 10, 2008
This chicken is so easy to prepare, makes the house smell SO good, and is a classic for a Sunday dinner.
1 whole fryer chicken (giblets removed and discarded)
2 Tbs. butter, softened
1-3 cloves garlic, minced
1-3 cloves garlic, thinly sliced
1/4 cup chopped fresh or 4 tsp. dried basil leaves
Preheat oven to 375 °.
Fold wings of chicken across back with tips touching. Tie or skewer drumsticks to tail. (I completely skip this step and it has not affected the taste or quality at all).
Grate 2 tsp. lemon peel from lemon. Mix lemon peel, butter, and minced garlic. Set aside.
Cute lemon in half. Rub chicken with juice from half of the lemon. Place sliced garlic, 2 tsp. basil, and remaining lemon half in cavity of chicken.
Place chicken, breast side up, on rack in shallow roasting pan (I just use my 9x13" casserole dish instead). Brush (I use my fingers) butter mixture under the skin on the breast. Pull the skin back up covering the breast as much as possible. Sprinkle evenly with another 2 tsp. of basil.
Roast uncovered about 1-1/2 hours (or until pop-up thermometer indicates that it's done). Brush 2 or 3 times with pan drippings while baking.
Serve hot with mashed potatoes, salad, and homemade rolls.