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Roasted Chicken with Basil Garlic Butter

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Ingredients: 1/2 c fresh whole basil leaves 6 -8 whole basil leaves 1 garlic clove, peeled ,finely chopped 3 tb Unsalted butter at room temp. 2 -3 lb. roaster 1 Whole lemon Fresh ground pepper Directions: Wash & pat dry the basil, reserving large whole leaves for the roasting pan and for the chicken cavity. Mince remaining basil. In a small bowl, with a wooden mallet or spoon, blend minced basil, garlic and butter. Chill until slightly firm. Have chicken at room temperature. Rinse thoroughly and pat dry with paper towel. With fingers, gently separate skin from meat, beginning at neck and continuing down over breast. Separate skin through to the meaty portion of the drumsticks. Place small bits of chilled basil butter between breast and leg meat and skin, being careful not to tear skin. Halve lemon, placing one piece in cavity of bird, along with 3 or 4 whole basil leaves. Truss chicken with string to secure wings and legs. Place remaining basil on bottom of roasting pan; set chicken, breast-side up, over top. Drizzle with juice of remaining half lemon and sprinkle with pepper to taste. Roast in a preheated 375 F. oven for 25 minutes. Reduce heat to 350 degrees and roast another 30 to 35 minutes or until drumsticks move easily in their sockets. During this cooking period, baste frequently with pan juices. Let chicken stand 10 minutes before carving.

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