Lemon Basil Chicken

Submitted by PanNan

"This recipe is very simple to prepare, and tastes delicious. A perfect weeknight recipe. Do leave the skin and bones on the chicken pieces for more flavor and a lovely crisp skin. I typically double the recipe so that we can have leftovers. The recipe is from the cookbook Fresh & Fast by Marie Simmons. I serve with fresh seasonal vegetables."

 

• Ready In: 50mins
• Ingredients: 7
• Serves: 4

ingredients

• 2 lbs chicken, bone in, with skin (about 4 pieces)
• salt
• pepper
• 4 large fresh basil leaves
• 4 garlic cloves, mashed slightly with the side of a knife
• 1⁄2 lemon, cut into 4 thin slices
• 1 tablespoon extra virgin olive oil

directions

1. Preheat oven to 400°F.
2. Clean and trim fat from chicken, and salt and pepper each side. Place chicken in a baking dish, skin side up.
3. Loosen the skin on each piece, and place a basil leaf under the skin, directly on top of the chicken meat.
4. Toss the garlic around the chicken in the baking dish.
5. Place the lemon slices on top of each piece of chicken and drizzle with the oil.
6. Bake for 35 - 40 minutes (depending on whether it's white meat or dark meat), basting with the garlic flavored pan juices every 10 minutes. The skin should be crisp and brown and the meat tender when it's ready to serve.

Reviews

[Dazy5224]

Fun base recipe to play with! We did chicken thighs and I fine chopped a mixture of fresh chives, lemon thyme, and basil to pocket under the skin. I didn't use the lemon because I put in lemon thyme. It was AMAZING! Thanks so much!

 

[mer5901]

Very nice! I made a simple gravy with chicken broth and cornstarch and added a small piece of lemon to give it the same flavor; just terrific! Will make this again!

 

[EthelP]

This was good - I squeezed the other half lemon over the chicken before I baked it. Would it go into my standard rotation? No. But it's a nice stand-by for when I can't figure out to do with stuff in the 'fridge. Thanks for posting!

 

[kelsey r.]

I am rating this on behalf of my dh, a devoted red meat eater, who absolutely loved this chicken. Instead of the salt and pepper I used Cavender's all purpose greek seasoning. I stuffed few basil leaves under the skin of a couple chicken thighs and topped with a thick lemon slice. Since it was hot we threw them on a charcoal grill rather than turning on the oven. I don't grill but I know they were flipped once and the lemon slice removed and replaced back on top. The chicken had a nice tang from the lemon, maybe use a few more basil leaves for more basil flavor. I had juice running down my arm while eating these! Absoultely fabulous! I will definatley make again!