This baked chicken recipe is easy, prep time is minimal! For the herbs, use about a teaspoon of dried, or a hearty pinch of fresh, shredded.
1 large lemon
Sunflower Oil (or olive oil)
Salt and Pepper
Pre-heat oven to 375 degrees.
Cut up lemon into slices. Chop or shred herbs.
Take about 1 teaspoon of the herbs, and mix with a splash of olive oil.
Place whole chicken into an oven safe casserole dish. Put lemon slices around the chicken. Sprinkle the remaining herbs on top of lemon slices.
Carefully remove part of the skin on the breast of the chicken. Stuff one lemon slice into it, along with the herb mixture. Pull skin back into place. (Use a toothpick to hold into place if necessary.) Baste chicken with the sunflower oil. Sprinkle the remaining herbs on the chicken.
Cover with foil, bake for about 1/ 1/2 hours, or until the juices run clear. Carefully remove the foil, bake for an additional 5-10 minutes (just to brown the skin. )
Slice into pieces.
Follow us, like us, share us. We are Sweet Basil Farm & Gardens on Facebook. Look for us on Pinterest, Youtube, Instagram, Google+ and Twitter. We are a local Middle Georgia producer of farm fresh fruits and vegetables and members of the American Poultry Association, licensed by the Georgia Dept. of Agriculture as Poultry Dealers and Brokers, and a proud member of the Georgia Grown program, a division of the Georgia Dept. of Agriculture. We also breed, sell and ship poultry, pet pigs, bearded irises and much more. We have an 80 acre working farm, with great emphasis on all natural gardening and livestock management practices. An 1840’s general store is situated on our property, and serves as our on-site farmer’s market. We have a large vegetable and herb garden, fruit orchards and more. Conveniently located off of Interstate 75 near the Johnstonville Rd exit (#193). We are six miles west, located in Barnesville, Lamar County, Georgia.
Recipe post by Tisha Johnson Matthews, of Sweet Basil Farm & Gardens. Recipe and photo credits to Tisha Johnson Matthews. Special thanks to J. David Matthews, of Barnesville, Georgia for support and patience with all that I try and test.