2 1/2 to 3 lb. fryer, cut up
1 tsp. dried basil, crushed
1 yellow onion, thinly sliced
2 tbsp. butter
Pinch of salt
Pinch of pepper
1 c. raspberry preserves

Wash chicken and remove skin. Heat oven to 375 degrees. Place chicken in a single layer in baking dish. Sprinkle with basil. Top with sliced onions, dot with butter and sprinkle with salt and pepper. Bake, partially covered, for 20 minutes. Drain pan juices, reserving 1/2 cup. In small bowl, mix reserved juice with preserves and spoon mixture over chicken. Bake, uncovered, for 30 minutes, basting occasionally. Good with hot cooked rice. Serves 4 to 6.