This Monday, however, I present you with Lemon Basil Chicken. As you all know, I do love roasting chickens, which is why this post also qualifies as part of my 101 Uses for a Roast Chicken series in addition to being my weekly Magazine Monday contribution. Since I have some jaundiced basil languishing in my garden, I thought this was the perfect time to put some of it out of its misery (and mine - basil does not like me or my garden for some weird reason).
Lemon Basil Chicken
2 garlic cloves, divided (OK, I used way more than this)
1/4 cup minced fresh basil, divided
1 broiler/fryer chicken
2 tbsp butter, melted
salt & pepper
1. Zest whole lemon. Cut lemon in half and juice one half. Set aside the other half.
2. Slice one garlic clove. Place sliced garlic, 2 tbsp basil, and remaining lemon half in the chicken cavity.
3. Place chicken, breast side up, in roasting pan. Rub with reserved lemon juice. Mince remaining garlic & combine with butter & reserved lemon peel. Brush mixture over chicken. Sprinkle with salt, pepper, & remaining basil.
4. Roast until done. Let stand for 15 minutes before carving.
OK. Butter on top of a chicken? Um, this doesn't work for me - even though I was willing to give it a sporting chance. All it did was drip off into the drippings. It added nothing to the taste or texture or look of the chicken. So, I won't do that again. Otherwise, this was a nice easy dish and I love lemon, basil, and garlic together. This would have been just as nice without the butter part. So, a bit of a disappointing recipe, but a good learning experience.
Joining me this week with their magazine experiments:
Kylie of Thin Crust, Deep Dish made Peanut Sesame Noodles and a Cucumber Salad from a couple of Gourmet back issues.