Basil and Lemon Chicken

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Head Chef
Oct 3, 2004
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.

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