Add to Cookbook

Roast basil and lemon chicken

  • 20 minutes
  • 40 minutes
  • 4-5
Roast basil and lemon chicken

Every so easy and perfect for a casual summer meal.


  • 4-5 chicken breasts, skin on
  • 100 grams butter, softened
  • ¼ cup firmly packed chopped fresh basil
  • grated rind 2 lemons
  • 1 teaspoon ground white pepper
  • 4-5 rashers bacon or pancetta
  • 2 tablespoons ouzo or sambucca, optional


  • 1 onion, peeled and diced
  • 3 courgettes, trimmed and roughly chopped
  • 1-2 capscicums, diced
  • 150-200 grams snow peas


  1. Preheat the oven to 190ºC.
  2. Mix together the butter, basil, lemon rind and white pepper and divide the mixture in half.
  3. Take one half and divide evenly among the chicken breasts, spreading equal amounts, evenly under the skin of each chicken breast. Arrange the bacon or pancetta rashers on top of each chicken.
  4. Sit the chicken in a large shallow-sided oven-proof dish. Toss the remaining butter with the vegetables and scatter around the chicken. Drizzle over the ouzo if using.
  5. Bake in the preheated oven for 40 minutes. Add the sugar snap peas to the dish and toss to mix with the vegetables. Return to the oven for a further 10 minutes until all is cooked.
  6. Serve with a bowl of orzo pasta.

Cooks Tips

- Sprinkle over 2-3 tablespoons of pine nuts before baking. - Mix ¼ teaspoon of chilli flakes into the butter for a gentle kick!

Comments (0)

Please login to submit a comment.