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
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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.
