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1
Preheat the oven to 350 degrees.
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2
Remove the fat, neck, liver and gizzards from the body cavity, then rinse and pat the chicken dry.
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3
Gently separate the skin from the flesh, running your fingers from the front to the back of the chicken and along the leg and thigh, being careful not to rip the skin or detach it from the bird.
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4
Mix the butter, chopped basil, parsley, salt and pepper together in a small bowl.
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5
Rub half of the butter mixture under the loosened skin and then tuck 1/2 of the whole basil leaves under the skin; be sure to get it under the skin around the leg and thigh.
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6
Put 4 of the garlic cloves into the body cavity of the chicken and scatter the rest in the roasting pan.
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7
Add the lemon juice and stock.
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8
Place the chicken, breast-side up, on top of the garlic and stock.
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9
Roast in the oven, basting occasionally with the pan juices for 1 hour, or until the juices run clear when the thickest part of the thigh is pierced.
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10
Transfer the chicken to a heated platter and tent with foil to keep warm.
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11
Pour the juices with the garlic cloves into a blender and puree the mixture.
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12
(The garlic skins will remain whole.) Strain the puree through a sieve into a medium-sized saucepan, pressing on the garlic skins with the back of a spoon.
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13
Bring the liquid to a simmer over medium heat, stirring occasionally, about 3 minutes, and add salt and pepper to taste.
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14
Carve the chicken and serve drizzled with the sauce and garnished with fresh basil leaves.
