The ultimate comfort food. Roasting the chicken slow & low makes the most tender & juicy meat. I like to switch the seasonings depending on my mood. The lemon, basil & garlic flavors work really well together & make for a very delicious chicken dinner.
- 1 4 1/2 - 5 lb whole chicken
- 1 medium onion - quartered
- 1 handful of fresh basil
- 1 bay leaf
- 6-8 cloves of garlic - peeled
- 2 lemons halved
- Garlic powder
- Dried basil
- Salt & pepper
- Cooking spray
Preheat oven to 275 degrees. Clean chicken. Squeeze juice of one lemon over the bird. Place onion, garlic, fresh basil, bay leaf & 1-2 lemons (halved) inside the cavity. Sprinkle the desired amount of seasonings over the entire bird evenly. Spray bird with cooking spray. Place chicken on a roasting tray in a tinfoil lined roasting pan. Place the meat thermometer in the thigh of the bird making sure not to touch bone. Roast uncovered for 3 1/2 - 4 hours until the meat thermometer reads 180 degrees. I start basting my bird after 2 hours and repeat every 1/2 an hour after that. My chicken turns out sticky and slightly crispy. If you want crispy skin then don't baste for the last hour (or put under the broiler for a few minutes right before the bird is done). Remove from oven and let the bird rest for AT LEAST 10 minutes before carving. Enjoy!
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