Roast Chicken With Basil Gremolata
|Basil leaves||10 Large|
|Whole head garlic||1 Clove (5 gm)|
|Lemon||1 , cut into thin slices|
|Coarsely ground black pepper||1⁄4 Teaspoon|
|Finely grated lemon peel||1⁄2 Teaspoon|
Preheat oven to 450°F.
Remove giblets and neck from chicken; refrigerate for use another day.
Rinse chicken with cold running water and drain well; pat dry with paper towels.
With fingertips, gently separate skin from meat on breast.
Place 2 basil leaves under the skin of each breast half.
Remove 1 garlic clove from head of garlic; reserve for making gremolata.
Cut head of garlic horizontally in half; place inside cavity of chicken with lemon slices.
Sprinkle chicken with salt and pepper.
With breast side up, lift wings up toward neck, then fold wing tips under back of chicken so wings stay in place.
With string, tie legs together.
Place chicken, breast side up, on rack in small roasting pan (about 14" by 10").
Roast chicken about 1 hour.
Chicken is done when temperature on meat thermometer reaches 175° to 180°F. and juices run clear when thickest part of thigh is pierced with tip of knife.
Meanwhile, prepare gremolata: Mince together grated lemon peel, reserved garlic clove, and remaining 6 basil leaves.
Place chicken on warm platter; let stand 10 minutes to set juices for easier carving.
Remove skin from chicken before eating if you like.
Sprinkle with gremolata to serve.