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Who needs a turkey, when you can have a juicy Lemon Basil Roast Chicken? Super easy to make, this roast chicken is not only keto, but bursts with the fresh flavor of lemon and basil!
Before my husband and I had three hungry children, we decided against the obligatory turkey for Thanksgiving and instead chose chicken for our holiday dinner. It was then that I found out how easy it is to roast a whole chicken that stays juicy and tender on the inside and nice and crispy on the inside.
I have been experimenting with different flavors, and one of our favorite combinations for a roast chicken is lemon-basil. It gives the bird a fresh flavor that you won’t be able to resist! And by adding some freshly squeezed lemon juice and quartered onions to the chicken’s cavity, your bird will stay nice and juicy! We will brush the outside with a paste made out of basil, garlic, butter, and olive oil. You will devour the crispy skin of that roast chicken!
This Roast Chicken is a great option for a holiday/Thanksgiving dinner and because it is so easy to make, it also works great for your Sunday roast!
Tips for a juicy Lemon Basil Roast Chicken!
Roast pan. A simple roast pan with a rack will do! To make clean up a BREEZE, make sure to line the pan with parchment paper!
Chicken. Whenever you can, chose an organic chicken. I usually order our high-quality meat from ButcherBox. You can really taste the difference between a regular store-bought chicken and an organic chicken from your local farmer’s market or ButcherBox. Before you start prepping your whole chicken, set it on the counter for about 30 minutes to bring it to room temperature. Then rinse with water and pat dry both the outside and the cavity (important for crispy skin!)
Basil. Use fresh basil leaves for this recipe. Dried basil just doesn’t provide the same flavor. I use a mortar to grind up the basil with the rest of the spices and oil into a smooth paste. I love working with my mortar! It just feels so primal and gives me a nice workout (nothing like a good kitchen workout!). However, you can also use food processor or blender.
Dont’ waste the carcass. Whenever I make a roast chicken, I use all the bones and carcass to make bone broth. It is super easy. Just pour all the drippings, bones, and the rest of the carcass into a large pot (or slow cooker), cover with water, bring to a boil, and simmer for about 48 hours. Then strain. You can use the broth for soups, sauces, or a healthy drink. It is filled with collagen, vitamins, and healthy fats!
Time for Lemon-Basil Chicken Roast!
MORE HOLIDAY RECIPES
Lemon Basil Roast Chicken – Keto, Paleo
- roast pan, mortar or blender/food processor
- Set chicken on counter about 30 minutes before you start the preparations.
- Preheat oven to 350 °F. Line roast pan with parchment paper.
- Add chopped basil, minced garlic, salt, and pepper into mortar and grind with pestle until a paste forms (you can also make with paste with a blender or food processor). Add the softened butter and stir until well combined. Set aside.
- Cut your lemon in half. Cut up one of the halves into wedges.
- Rinse chicken and pat dry with paper towel (both the outside and cavity). With your fingers, spread 1 tablespoon of the basil-butter paste inside the cavity. Spread rest of the paste all over the chicken skin, including the thighs, back, and under the wings.
- Squeeze juice of one half of the lemon straight into the cavity. Place the quartered onion wedges and the remaining lemon wedges into the cavity (alternate between onion and lemon wedges).
- Place chicken onto roasting pan. Roast in oven for 1 and 15 minutes. Turn up heat to 425 °F and roast for 10 more minutes. The chicken is done when a meat thermometer reads 165 °F from the deepest part of the breast.
- Remove onion and lemon wedges from cavity, and let chicken rest on counter for about 15 minutes. Carve and serve.