Lemon and Basil Slow-Roasted Chicken

One of my ultimate comfort foods is this lemon and basil slow-roasted chicken recipe. Roasting the chicken slow & low makes the most tender & juicy meat. The lemon, basil & garlic flavors work really well together and make for a very delicious chicken dinner. We all enjoyed this lemon basil slow-roasted chicken and thought it paired nicely with some garlic rice, roasted asparagus, and a simple salad.

Lemon and Basil Slow-Roasted Chicken

Ingredients:

• 4½ – 5 lbs. whole chicken
• 1 yellow onion, quartered
• 1 handful of fresh basil
• 1 bay leaf
• 7 cloves of garlic, peeled
• 2 lemons, halved
• Olive oil
• Garlic powder, to taste
• Dried basil, to taste
• Sea salt and freshly cracked black pepper, to taste

How to Make a Lemon and Basil Slow-Roasted Chicken:

Preheat the oven to 275 degrees.

Squeeze the juice of one lemon over the bird.

Place onion, garlic, fresh basil, bay leaf, and lemon halves inside the cavity.

Drizzle olive oil over the bird and sprinkle garlic powder, dried basil, sea salt, and freshly cracked black pepper to taste over the entire bird.

Place chicken on a roasting tray in a foil-lined roasting pan or large cast-iron skillet.

Place a meat thermometer in the thigh of the bird, making sure not to touch the bone.

Place in the oven and roast uncovered for 3½ to 4 hours, or until the meat thermometer reads 165-170 degrees.

Start basting the bird after 2 hours and repeat every 30 minutes after that. The chicken turns out sticky and slightly crispy.

If you want crispy skin, then don’t baste for the last hour (or put it under the broiler for a few minutes right before the bird is done).

Remove from the oven and let the bird rest for AT LEAST 10 minutes before carving. Enjoy!

Lemon and Basil Slow-Roasted Chicken

Print Recipe Pin Recipe Rate Recipe

Prep Time: 10 minutes minutes

Cook Time: 4 hours hours

Total Time: 4 hours hours 10 minutes minutes

Course: Main

Cuisine: American

Servings: 6

Author: Pam - For the Love of Cooking

Equipment

• Roasting Rack and Roasting Pan or Large Cast-Iron Skillet
• Meat Thermometer

Ingredients

• 4½ - 5 lbs. whole chicken
• 1 yellow onion quartered
• 1 handful of fresh basil
• 1 bay leaf
• 7 cloves of garlic peeled
• 2 lemons halved
• Olive oil
• Garlic powder to taste
• Dried basil to taste
• Sea salt and freshly cracked black pepper to taste

Instructions

• Preheat the oven to 275 degrees.
• Squeeze the juice of one lemon over the bird.
• Place onion, garlic, fresh basil, bay leaf, and lemon halves inside the cavity.
• Drizzle olive oil over the bird and sprinkle garlic powder, dried basil, sea salt, and freshly cracked black pepper to taste over the entire bird.
• Place chicken on a roasting tray in a foil-lined roasting pan or large cast-iron skillet.
• Place a meat thermometer in the thigh of the bird, making sure not to touch the bone.
• Place in the oven and roast uncovered for 3½ to 4 hours, or until the meat thermometer reads 165-170 degrees.
• Start basting the bird after 2 hours and repeat every 30 minutes after that. The chicken turns out sticky and slightly crispy.
• If you want crispy skin, then don't baste for the last hour (or put it under the broiler for a few minutes right before the bird is done).
• Remove from the oven and let the bird rest for AT LEAST 10 minutes before carving. Enjoy!

DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking