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Basil Roasted Chicken With Garlic Sauce Recipe

Indulge in this irresistible Basil Roasted Chicken recipe! Aromatic basil infuses the succulent chicken, while a luscious garlic sauce, crafted from 30 roasted garlic cloves and pan juices, elevates this dish to pure perfection. Prepare for an unforgettable culinary experience – this recipe is guaranteed to be a showstopper! Warning: May cause extreme deliciousness and the need for a food coma.

Prep Time 20 mins
Cook Time 90 mins
Calories 631 kcal
Protein 95g
Rating 5.0 (4 Reviews)
Basil Roasted Chicken With Garlic Sauce 116

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Basil Roasted Chicken With Garlic Sauce

  • 1 (3 1/2-4 pound) whole chicken, giblets removed
  • 4 tablespoons unsalted butter, softened
  • 1/2 cup fresh basil, chopped
  • 1/4 cup fresh parsley, chopped
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon ground black pepper, plus more to taste
  • 1/2 cup fresh basil leaves, whole (plus more for garnish)
  • 30 cloves garlic, roasted
  • 2 tablespoons fresh lemon juice
  • 1/2 cup chicken broth
  • Salt and freshly ground black pepper, to taste

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How to Make Basil Roasted Chicken With Garlic Sauce

  1. Preheat oven to 350°F (175°C).
  2. Remove giblets and excess fat from the chicken cavity. Rinse and thoroughly pat the chicken dry with paper towels.
  3. Carefully loosen the chicken skin from the breast and legs, being gentle to avoid tearing.
  4. In a small bowl, combine 4 tablespoons of softened butter, 1/2 cup chopped fresh basil, 1/4 cup chopped fresh parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper.
  5. Rub half of the herb butter mixture under the loosened skin. Tuck half of a cup of whole fresh basil leaves under the skin, focusing on the breast and legs.
  6. Place 4 cloves of roasted garlic inside the chicken cavity. Scatter the remaining 26 roasted garlic cloves in the bottom of a large roasting pan.
  7. Add 1/2 cup chicken broth and 2 tablespoons lemon juice to the roasting pan.
  8. Place the chicken breast-side up on top of the garlic and broth mixture.
  9. Roast for 1 hour, basting occasionally with pan juices. Continue roasting until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C).
  10. Remove the chicken from the oven and let it rest, tented with foil, for 10-15 minutes before carving.
  11. Pour the pan juices and roasted garlic into a blender and puree until smooth.
  12. Strain the puree through a fine-mesh sieve into a saucepan, pressing on the solids with the back of a spoon to extract as much liquid as possible.
  13. Simmer the sauce over medium heat for 3 minutes, stirring occasionally. Season with salt and pepper to taste.
  14. Carve the chicken and serve generously drizzled with the garlic sauce. Garnish with fresh basil leaves.

Nutrition Information (Approximate per serving)

Sodium

20 g

Sugar

10g

Fat

69g

Carbs

4g

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion Main Dish Poultry Oven European Roast Dinner Party Fall Romantic Winter Chicken Dietary Low Sodium Seasonal Comfort Food Low Carb Low In Something Meat Taste Mood Equipment 4 Hours Or Less