I’m not sure why but we don’t seem to have baked chicken that often but when we do, this is how I do it. Covering the chicken during the first hour of baking makes for a moist bird and keeps the basil from turning black.
Ingredients:
- 3 pound broiler-fryer chicken
- 1 lemon
- 1 clove garlic, thinly sliced
- 1/2 cup snipped fresh basil leaves or 1 tablespoon Watkins basil
- 1/2 teaspoon Watkins garlic powder
Directions:
- Heat oven to 375 degrees.
- Remove excess fat from chicken; fasten neck skin of chicken to back with skewer. Fold wings across back with tips touching.
- Grate 2 teaspoons lemon peel; reserve.
- Cut lemon into halves; rub chicken with juice from 1 lemon half.
- Place garlic, 2 tablespoons of the fresh basil (or 1 teaspoon Watkins basil) and remaining lemon half in cavity.
- Rub chicken with reserved lemon peel.
- Sprinkle garlic powder and remaining basil over chicken.
- Place chicken, breast side up, on rack in shallow rectangular roasting pan.
- Cover and bake 1 hour.
- Uncover and bake until drumstick meat feels very soft when pressed between fingers, about 30 minutes longer.
Enjoy!
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