I love roasting chicken, and do it with a variety of spices. But my all time favorite is this:

You need:
–1 large chicken (large, but small enough to fit in my Le Creuset..that thing is good for everything.)
–fresh basil (preferably from my little basil patch)
–fresh garlic (preferably from Tom and Jan Smith’s garden)
–butter, softened
–olive oil, salt and pepper

Set oven to 350.

Finely chop basil and garlic and mix it into the softened butter to make sort of a paste.

After rinsing off the chicken and drying it with paper towels, loosen the skin over the breasts and thighs.

Tuck the basil, garlic, butter paste under the skin, reaching all the way down to the thighs of the chicken. Try to get the butter mix as far around under the skin as you can.

Rub olive oil on top of the skin, and salt and pepper, all over the chicken.

Place in the Le Creuset, cover and put in the oven. Bake for about 40 minutes.

At 40 minutes, you can uncover the chicken and let the skin brown during the rest of the cooking. After an hour or so, the chicken is pretty much cooked, but the longer you let it go the more tender it will become. Just check the temp with a thermometer to be sure. There should be plenty of broth in the bottom of the pot for basting. That broth makes excellent gravy too.

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