2020-08-13 / test@t

Leek baked chicken with basil oil and lemons

A steamed mixture of long grain rice and wild rice is perfect for this chicken. Although small potatoes boiled in their skins will also be good, or even unleavened cakes. The main thing is that the juice released during baking does not disappear - it is very tasty. And don't forget about lemons, they are an obligatory attribute of this dish.

Leek baked chicken with basil oil and lemons
  • 150 g butter
  • 2-3 cloves of garlic
  • 1 bunch green basil
  • 2-3 lemons
  • 1 whole chicken 1.5-1.7 kg
  • 4-5 stalks of leeks (white part + 4-5 cm green)
  • salt, freshly ground black pepper


Step 1
Preheat oven to 200 ° C. Soften the oil. Crush, peel and chop the garlic. Remove the stems from the basil, chop the leaves finely together with garlic and a pinch of salt.
Step 2
Mix the resulting paste with butter and place on a piece of parchment. Smooth with a knife into a layer 2–3 mm thick and place in the freezer until solidified, for 10–15 minutes.
Step 3
Wash the lemons with a brush. Pat dry the chicken with paper towels and season with salt and pepper. Passing your fingers under the skin, carefully separate the skin from the meat on the whole carcass, except for the wings and legs.
Step 4
Spread the basil oil under the chicken skin, especially tightly on the breast (and very little on the back). Tie the chicken legs.
Step 5
Place the halved and washed leeks in a baking dish, place the chicken on top of them, and place the lemons next to it. Place in the bottom third of the oven, after 20 minutes. reduce the temperature to 150 ° C, bake for 1 hour. Serve hot by cutting the lemons and leeks into portions and pouring the juice out of the mold.
See more