Pulled this out of the book 'Under the Tuscan Sun'. Frances Mayes serves this with a platter of summer squash and sliced tomatoes.
Basil and Lemon Chicken
In a large bowl, mix ½ cup each of chopped spring onions and basil leaves. Add the juice of one lemon, salt and pepper. Mix and rub onto chicken pieces and place in a well-oiled baking pan. Dribble with a little olive oil. Roast, uncovered, at 350 degrees for about 30 minutes, depending on the size of the chicken. Garnish with more basil leaves and lemon slices. Serves 6.
Basil and Lemon Chicken
In a large bowl, mix ½ cup each of chopped spring onions and basil leaves. Add the juice of one lemon, salt and pepper. Mix and rub onto chicken pieces and place in a well-oiled baking pan. Dribble with a little olive oil. Roast, uncovered, at 350 degrees for about 30 minutes, depending on the size of the chicken. Garnish with more basil leaves and lemon slices. Serves 6.
