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Lemon/Basil Chicken

4-5 lb chicken
Handful fresh basil leaves (20-25), chopped coarse
Juice of 2 lemons or 4 Tbsp concentrated lemon juice
4-6 cloves garlic, peeled and minced
4 tablespoons olive oil
1/4-1/2 teaspoon salt
1/4-1/2 teaspoon pepper
1 teaspoon paprika
1/4 cup fresh parsley leaves, chopped

Mix together basil, lemon juice, garlic, olive oil and salt and
pepper. If you have a whole chicken, save the neck, gizzard, heart,
and back for making chicken broth - the liver you can use in another
recipe. Freeze unused parts for use at a later date.

Cut remaining chicken pieces into serving size (cut breasts in half
if large). Toss with basil mixture and place chicken and marinade
in either a large sealable plastic bag or a large bowl (cover the
bowl with a plate, plastic wrap or foil) and refrigerate. Marinate
up to 24 hours. Toss chicken and marinade occasionally to mix.

Heat oven to 375. Put chicken and marinade in roasting pan. Cover
with aluminum foil, cook 40 minutes, remove foil, and cook 15-25
minutes longer (Check after 15 minutes by making a small slice in
meaty part of breast or thigh. Chicken is done when interior is no
longer pink.) Baste occasionally throughout. If you have a shorter
marinating time, baste more often. Pour pan juices over chicken
and serve garnished with parsley and paprika.


Wash and quarter 3-4 large russet or cut 8-10 medium-sized red
potatoes in half. Add to baking pan and toss with marinade. Bake
with chicken until they can be pierced easily with a fork (they
should cook in about the same time as the chicken). Toss with
marinade and turn over when you baste chicken so they brown evenly.
Add salt and pepper to taste before serving. Peel and thinly slice
a large onion, toss with marinade (and potatoes if using) and cook
with chicken. Serves 4.


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