Roast Chicken with Basil & Onion Seasoning
- 1 roasting chicken
- 1/2 tbsp olive oil
- 1 tbsp Basil & Onion sea salt
- 1 clove garlic, minced
- 1/2 lemon, cut into two pieces
- 1 pinch pepper
Preheat the oven to 220°C (430°F). In a small bowl, thoroughly combine the olive oil, Basil & Onion sea salt, and minced garlic.
Rinse the cavity and outside of the chicken and pat dry with paper towel. Fold the wings under the chicken and carefully lift the skin from the breasts. Rub the olive oil onto the breast meat under the skin, inside the cavity, and around the outside of the chicken. Put garlic cloves and lemon into the cavity. Tie the legs together. Season with pepper.
Put the chicken in a baking dish. Roast for one hour. Remove from oven and tilt the chicken so the juice runs out of the cavity. Baste the chicken with the juice and return it to the oven.
Put the chicken on a serving plate and let rest 15 minutes. Carve and serve with rice, fries, etc.
For a lower-fat option, avoid eating the skin.