Lemon-Basil Roast Chicken

Everyone needs a go-to roast chicken recipe, and this simple, flavorful version is packed with protein and cancer-fighting niacin.

Join chef Sam Talbot in the kitchen and learn how to live longer for less!

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  • 1 organic chicken
  • salt
  • black pepper
  • 2 tbsp unsalted butter
  • 2 tbsp olive oil
  • 1 tbsp agave nectar
  • 2 lemon zest
  • 2 lemon juice
  • 4 garlic cloves
  • 1 cup fresh basil
  • fresh thyme


Pre-heat the oven to 350°F. Discard the chicken giblets. Rinse the chicken and pat it dry. Place the chicken in a roasting pan and season it liberally with salt and pepper, inside and out. In a small bowl, mix together the butter, oil, agave nectar, lemon zest and juice, garlic, basil, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Rub the mixture all over the chicken and season the chicken once more with a couple dashes of salt and pepper. Stuff the chicken's cavity with any excess seasoning and the 2 used lemons. Transfer the chicken to the oven and roast until a meat thermometer inserted in the thickest part of the thigh (without touching the bone) registers 180°F, about 1 hour and 45 minutes. Remove the chicken from the oven and let it rest for 5 minutes before carving.