Lemon and basil roast chicken

Feed the family with this delicious lemon and basil roast chicken recipe. Packed with flavour and ready in less than an hour, this winning dish is perfect served with tender new potatoes

By Jennene Plummer
  • 15 mins preparation
  • 40 mins cooking
  • Serves 4
  • Print
This recipe first appeared in Woman's Day.
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  • 1.5 kilogram whole chicken, cut into 8 pieces (see recipe tip)
  • 1/4 cup chopped basil leaves, plus extra to serve
  • juice of 1 lemon, plus 1 lemon cut into wedges
  • 2 tablespoon olive oil, plus 2 tbsp extra
  • 3 garlic cloves, sliced
  • 1 chicken stock cube, crumbled
  • 500 gram new potatoes, halved
  • 1 onion, thickly sliced
  • 1 eggplant, cut into 3cm pieces
  • 250 gram punnet cherry tomatoes
  • 1/4 cup white wine or water


  • 1
    Preheat oven to moderate, 180ºC.
  • 2
    In a large bowl, combine chicken pieces, basil, juice, lemon wedges, oil, garlic and stock cube. Toss to combine and season.
  • 3
    In a separate bowl, combine the extra oil, potatoes and onion. Season.
  • 4
    In a large baking dish, arrange chicken and vegetables. Bake for 25 minutes. Add eggplant and tomatoes, then pour wine over. Stir gently.
  • 5
    Bake for a further 15-20 minutes until chicken is golden and cooked through. Serve topped with extra basil leaves.


Segment your chicken by removing the leg and part of the breast, then halve each at the joint. Repeat with wings, then remove the breast and halve. You can also use chicken pieces.