Zesty Lemon & Basil Roasted Chicken

While you can marinate a whole chicken, we suggest asking your butcher to cut it into portions for even cooking and maximum flavor penetration.

Remove the skin from each piece and arrange them in a large, oven-safe dish. Generously drizzle with freshly squeezed lemon juice and about 45 ml of high-quality extra virgin olive oil.

After juicing, peel the lemons, and, if you wish, add the aromatic peels directly to the marinade to intensify the citrus notes.

Tear 5 or 6 fresh basil leaves by hand (avoid using a knife, as metal can oxidize and darken the basil), scattering them over the chicken.

Cover and let the chicken marinate in the refrigerator for several hours. This step allows the acidity to tenderize the meat, infusing it with bright, herbal notes.

Once marinated, bring a small pot of water to a boil and briefly blanch 20 grams of fresh basil leaves for a few seconds. This locks in their vibrant color and prevents bitterness.

Immediately plunge the basil into a bowl of ice water to halt cooking and preserve the green hue.

In a blender, combine the blanched basil, some additional fresh basil leaves, a handful of the ice cubes, a generous splash of olive oil, and a pinch of sea salt.

Blend until you obtain a smooth, velvety green sauce—perfect for adding a gourmet touch and an extra hit of herbal freshness to your dish.

Preheat your oven to 200°C (about 390°F).

Retrieve the marinated chicken, add three peeled garlic cloves and a sprinkle of sea salt, then place in the oven.

Roast for approximately one hour, or until the chicken is deeply golden and cooked through, basting occasionally with the pan juices for extra succulence.

To serve, plate the chicken with a generous drizzle of its fragrant cooking juices, add a few slices of fresh lemon, and top with the basil emulsion or a scattering of basil leaves. This presentation brings together color, aroma, and the essence of summer in every bite.