Roast Chicken With Garlic and Basil Recipe

Roast Chicken With Garlic and Basil
Diana Rattray
  • Total: 105 mins
  • Prep: 15 mins
  • Cook: 90 mins
  • Servings: 4 to 6 servings
Nutritional Guidelines (per serving)
932 Calories
52g Fat
9g Carbs
101g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 932
% Daily Value*
Total Fat 52g 67%
Saturated Fat 14g 72%
Cholesterol 316mg 105%
Sodium 301mg 13%
Total Carbohydrate 9g 3%
Dietary Fiber 1g 4%
Protein 101g
Calcium 114mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A simple combination of garlic and basil flavors this delicious chicken. It's an easy, fuss-free roast chicken to prepare and roast in the oven. Put a few whole basil leaves under the skin for an impressive presentation. Serve this roast chicken with baked potatoes and your favorite vegetable side dish.


  • 1 roasting chicken (about 4 to 5 pounds)
  • 2 teaspoons olive oil (extra virgin)
  • 2 cloves garlic (crushed and finely minced)
  • 1 heaping tablespoon fresh basil (chopped)
  • 1/4 teaspoon salt
  • Dash black pepper
  • 1 lemon (cut up, for cavity)
  • Optional: 4 whole basil leaves

Steps to Make It

  1. Line a roasting pan with foil. Heat oven to 350 F.

  2. Set the chicken on a rack in the roasting pan or arrange a few celery ribs or carrot sticks under the chicken to keep it off of the bottom of the pan and out of the pan drippings. Put the lemon pieces in the cavity of the chicken.

  3. In a small bowl, combine the oil, garlic, chopped basil, salt, and pepper. Stir to make a paste and rub all over and under the skin of the chicken.

  4. Put a few basil leaves under the skin of the chicken, if desired.

  5. Roast for about 20 minutes per pound, or to at least 165 F on an oven probe or instant-read thermometer inserted into the thickest part of a thigh.

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