Roast Chicken With Basil And Red Onions – Easy Chicken Recipes
Serves 5 Calories 502 Fat35g
Cooking time 1hr 10mins Preparation 20mins (plus 10mins resting)
1 chicken. Weighing about 1.4kg (3lb 2oz), metal tag on wing removed
15g pack fresh basil
6tbsp extra virgin olive oil
Juice of ½ lemon
Sea salt and freshly ground black pepper
For the onions
4 medium red onions
Grated rind of ½ lemon
1 garlic clove, crushed
Preheat the oven to 1900C/3750F/Gas Mark 5. Place the chicken in a roasting tray. Gently work the skin away from the flesh with your fingers and tuck about 6-7 basil leaves under the breast skin of the chicken. Place the remaining basil in a liquidizer with the olive oil, Lemon juice and seasoning and whizz until smooth. Brush the chicken with half the basil oil and cook for 40minutes.
Meanwhile, prepare the onions: peel them and then slice off the root bottom and to give a flat base. Make four cuts, in a criss-cross shape. Across the top of each onion to come only halfway down, so that the onions open slightly. Combine the lemon rind with the garlic and sprinkle this over the onions.
Add the onions to the chicken in the tray and brush well with some of the basil oil. Brush the remaining oil over the chicken and cook for a further 40 minutes or until cooked through. Cover and allow 40 minutes or until cooked through. Cover and allow the chicken to rest for 10 minutes before carving.
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