Basil and lemon roast chicken
Lemon, basil and garlic butter is baked under the skin of these delicious chicken pieces. Crusty bread is recommended to mop up the buttery leek sauce.
- 35 mins cooking
- Serves 4
Print
Ingredients
Basil and lemon roast chicken
- 3 medium leeks (1kg)
- 1 tablespoon olive oil
- 60 gram (2 ounces) butter, softened
- 2 teaspoon finely grated lemon rind
- 2 tablespoon coarsely chopped fresh basil
- 1 clove garlic, crushed
- 4 x 220g (7-ounce) chicken breast supremes
Method
Basil and lemon roast chicken
-
1Preheat oven to 240°C/475°F.
-
2Trim leeks; cut into quarters lengthways. Combine leek and oil in a large baking dish; season. Cover dish with foil; roast 15 minutes.
-
3Meanwhile, combine butter, rind, basil and garlic in a small bowl. Using your fingers, make a pocket between the chicken breasts and skin; push butter mixture under skin. Season.
-
4Place chicken on top of leeks. Roast, uncovered, for 20 minutes or until chicken is cooked, spoon pan juices over chicken after 10 minutes.
Notes
Chicken breast supremes have their skin intact. They are single boneless breasts with the wing bone attached. Small chickens (500g/1 pound) make a wonderful substitute for the chicken breast supremes used in this recipe. Allow one chicken per person and cook for roughly double the time.
The Latest from Food To Love
-
Kitchen Tips 5 cosy dishes our team makes when we are craving comfort food
Food To Love
Mar 30, 2020 -
Kitchen Tips These storage tricks will help your fresh fruit and veg last longer
Good Health & Wellbeing
Mar 24, 2020 -
Kitchen Tips 5 go-to lazy dinners our team makes when they don't feel like cooking
Food To Love
Mar 19, 2020 -
Kitchen Tips 5 dishes that are ideal for cooking in bulk and freezing for later
Food To Love
Mar 10, 2020 -
Recipe Passionfruit cheesecake slice with a gingernut and oat base
New Zealand Woman's Weekly
Mar 03, 2020