Name: Garlic and Basil Roast Chicken
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 5 ½ lb. chicken – rinse chicken with 3 – 4 tbs. of salt and pat dry; 3 carrots; 3 stalks of celery; 2 – 3 cloves of garlic; Place the cleaned pat dried chicken on a rack made of the carrots and celery stalks.; For the Rub:; 12 – 15 cloves of grilled garlic; 10 – 12 fresh basil leaves; 1 tbs. honey; 2 tbs. fresh lemon juice; 2 tsp. salt; 1 ½ tsp. black pepper; 2 tbs. olive oil; 1 tbs. butter - softened; Gratings of fresh nutmeg

Ingredients

Units Scale

5 1/2 lb. chicken - rinse chicken with 3 - 4 tbs. of salt and pat dry
3 carrots
3 stalks of celery
2 - 3 cloves of garlic
Place the cleaned pat dried chicken on a rack made of the carrots and celery stalks.
For the Rub:
12 - 15 cloves of grilled garlic
10 - 12 fresh basil leaves
1 tbs. honey
2 tbs. fresh lemon juice
2 tsp. salt
1 1/2 tsp. black pepper
2 tbs. olive oil
1 tbs. butter - softened
Gratings of fresh nutmeg

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Instructions

Place the garlic in a small cast iron frying pan and allow the garlic get a nice golden color.
Add the basil leaves, honey, butter, salt, black pepper, olive oil and fresh nutmeg and mash.
Rub the chicken down with this garlic mixture and gently lift the skin to rub the mixture under the skin.
Preheat oven 350 degrees F.
Place the chicken in the oven and cook for 20 minutes per pound or until the juices run clear.
Add 1 ½ cups of water to the pan the last half hour of cooking.
Let the chicken rest 10 – 15 minutes before slicing.

Prep Time: 15 minutes
Cook Time: 45 minutes

Nutrition

Serving Size: 4