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Roast chicken with lemon, basil & pine nuts


  • Preheat oven to 220°C.
  • Process the basil, lemon zest, pine nuts and the juice of ½ lemon until smoothish. Then add the butter and mix in well.
  • Tuck the wings under the chicken and make a pocket under the breast skin, being careful not to tear it. Then carefully push the butter underneath the skin. Smear more butter over the chicken and push a skewer through the point of the breast and legs, to keep the legs together. Then place in a heavy-bottomed roasting tray with the parsnips. Dot them with the remaining butter, spray a little oil over the parsnips and sprinkle seasonings and lemon juice over the lot.
  • Cook in the oven for 40-45 mins until the juices run clear when a chicken thigh is pierced with a fork (or skewer), basting every now and again. (If the chicken is browning too much, cover with kitchen foil.)
  • Serve with a simple green salad on the side.


  • 3 tbsp chopped fresh basil
  • 2 tbsp grated lemon rind
  • ¼ cup pine nuts, toasted
  • juice of 1 lemon
  • 100 gm butter, softened & cubed
  • 1 whole chicken, cleaned
  • 4 medium parsnips, peeled & chopped
  • olive oil spray
  • sea salt & freshly ground pepper

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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    3 tbsp1/4 cup
    1 cup250 ml
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