Directions

1. Preheat oven to 375°. Finely grate enough zest from lemon to measure 2 teaspoons. Cut lemon in half; squeeze juice from 1 half. Set aside. Slice 1 garlic clove; place sliced garlic, 2 tablespoons basil and the remaining lemon half in the chicken cavity.
2. Place on a rack in a shallow roasting pan; rub with reserved lemon juice. Mince remaining garlic; combine with butter and reserved lemon zest. Rub mixture over chicken. Sprinkle with salt, pepper and remaining basil.
3. Bake, uncovered, 1-1/4 to 1-1/2 hours or until a thermometer inserted in thigh reads 180°. Let stand 15 minutes before carving.