My basil plant is growing through the roof (well not literally, but it’s quite large), so I harvested a bunch of leaves for this chicken.
1/2 cup celery, diced
1/2 cup carrots, chopped
1-2 cloves of fresh garlic
large handful of basil leaves
chicken broth (low sodium)
salt, pepper, spices/herbs
Start with a basic mirepoix. The last time I baked a savory chicken, I sautéed the mirepoix first. This time, I just put all the fresh ingredients directly into the roasting pan. You can do either.
Chop the celery and carrots as finely as you’d like and put them in the bottom of the pan. (they’re mostly for flavor, not eating, but it’s up to you)
Tear the fresh basil and sprinkle it across the top of the carrots and celery. Dice the shallots and garlic and do the same.
Lightly spread the chicken with olive oil on both sides and dust with salt, pepper, and any other combination of herbs you’d like to use (remember there is a lot of fresh basil in the pan).
Place in the pan, breast-side down, and pour chicken broth in up to about 1-2 inches. Bake breast-side down for 30 minutes or so at 375°F, then flip the chicken so the surface of the breast can brown. Chicken is fully cooked at 165°F internal temperature.