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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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


Basil and lemon roast chicken
  • 1
    Preheat oven to 240°C/475°F.
  • 2
    Trim leeks; cut into quarters lengthways. Combine leek and oil in a large baking dish; season. Cover dish with foil; roast 15 minutes.
  • 3
    Meanwhile, 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.
  • 4
    Place chicken on top of leeks. Roast, uncovered, for 20 minutes or until chicken is cooked, spoon pan juices over chicken after 10 minutes.


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.