Lemon and Basil Roast Chicken

15 minutes + 45 minutes Serves 4


  • 1.5kg chicken pieces
  • ¼ cup chopped basil leaves, plus extra to serve
  • Juice of 1 lemon, plus 1 lemon cut into wedges
  • 4 Tbsp olive oil
  • 3 garlic cloves, sliced
  • 1 chicken stock cube, crumbled
  • Salt
  • Freshly ground black pepper
  • 500g baby potatoes, halved
  • 1 red onion, cut into wedges
  • 1 eggplant, cut into 3cm chunks
  • 250g punnet cherry tomatoes
  • ¼ cup white wine or water
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How to Speed Up Dinner Prep


1. Preheat oven to 180°C (160°C fan-forced).

2. In a large bowl, combine chicken, basil, lemon juice, lemon wedges, 2 tablespoons of oil, garlic and stock. Toss to combine and season with salt and pepper.

3. In a separate bowl, combine the remaining oil, potatoes and onion and season.

4. In a large baking dish, arrange chicken and vegetables. Bake for 25 minutes. Add eggplant and tomatoes, then pour over wine or water. Stir gently.

5. Bake for a further 15-20 minutes. Arrange on a platter, sprinkle with extra basil and serve.


- To check your chicken is cooked, insert a skewer into the thickest part of the biggest piece of chicken and if the liquid runs clear, it’s cooked.

- If you have leftover wine, freeze it in ice cube trays so you can use it in recipes like this one which only call for a small amount of wine.

- Eggplants don’t need to be kept in the fridge – they should be kept at room temperature otherwise they may go brown and develop a bitter flavour.

* Check your stock is gluten free

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