Basil roast chicken with confit garlic

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Basil roast chicken with confit garlic

If you’re craving a simple roast chicken that feels special but doesn’t take all day, this Basil & Confit Garlic Roast Chicken is it. It’s juicy, full of herby flavor, and comes together with just a handful of fresh ingredients. Think Sunday dinner vibes without the stress — perfect for weeknights, meal prep, or when you just want that cozy, healthy comfort food hug in a bite.

This recipe is all about balance: rich, slow-roasted garlic meets fresh basil and a hint of lemon for brightness. You’ll love how the confit garlic melts into the pan juices, creating a natural sauce that’s pure gold.

Why You’ll Love This Recipe

  • Easy prep: No marinating overnight or complicated steps.
  • Healthy comfort food: Naturally gluten-free, packed with protein, and full of wholesome flavor.
  • Incredible flavor payoff: Confit garlic adds a sweet, buttery richness.
  • Perfect for leftovers: Shred into salads, wraps, or toss with pasta.
Basil roast chicken with confit garlic
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Basil roast chicken with confit garlic

Servings

4

servings
Prep time

15

minutes
Cooking time

40

minutes

Ingredients

  • Whole chicken

  • 6-8 Garlic cloves

  • ¼ cup Olive oil

  • 2 tsp Salt

  • 1 tsp Pepper

  • 1 tbsp lemon juice

  • Large handful of basil leaves, roughly torn

  • 3 tbsp Butter

  • 2 large Carrots cut into 2 cm chunks

  • 2 Leeks, cut into 2 cm chunks

Directions

  • Add garlic cloves and olive oil into a pan and gently simmer until garlic is tender, you do not want the garlic to turn colour.
  • Add carrots and leeks to the bottom of the roasting dish, sprinkle with salt and place the roast chicken on top. I have spatchcocked the chicken but you could leave it whole (you would need to adjust the cooking time)
  • Add butter, mashed garlic cloves, torn up basil, olive oil, lemon juice and salt into a bowl and mash together.
  • Season the chicken on both sides generously with 1 teaspoon salt and pepper.
  • Lift the skin of the chicken and add a spoon of butter underneath, try to spread it as evenly as possible under the skin
  • Top the chicken with the remaining herb butter and coat evenly.
  • Roast at 180C for 40 minutes or until a thermometer reads 72C at the thickest part of the breast.
  • Allow the chicken to rest for 15 minutes before carving and serving with pan juices and roasted vegetables. Enjoy!

Notes

  • Tips for Success
    Don’t skip drying the chicken skin — it’s the secret to getting that golden, crispy roast.
    Use a meat thermometer for perfectly juicy results.
    Double your garlic confit batch — it’s amazing spread on toast or stirred into mashed potatoes.

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