1 whole cut-up chicken, trimmed
1 medium yellow onion, chopped
5 to 6 garlic cloves, sliced
10 to 12 fresh basil leaves
1 whole lemon
1 tsp. oregano
1 tsp. sage
1 1/2 tsp. thyme
paprika
2 tsp. salt
1 tsp. butter
2 tsp. extra virgin olive oil (EVOO)
2 cups white dry wine

Preheat oven to 375°F. Wash and trim your chicken.

Mix the seasonings together and sprinkle over the SKIN side of all the chicken parts. Place to side.

Chop your onions and slice the garlic. Add EVOO and butter to pan and cook onions and garlic for 2-3 minutes or until soft. With a slotted utensil, remove the onions and garlic and spread them in a medium baking pan or dish.

Place half of your basil leaves throughout the pan on the top of the onions and garlic.

In the same pan, begin to brown all the chicken pieces SKIN side first adding salt to the other side. Remove when both sides are browned and place in pan over the onion, garlic and basil. Put the bigger pieces of chicken towards the middle for even cooking.

Place the rest of the basil leaves on top of the browned chicken. Add wine. Squeeze half of the lemon all over the top of the chicken. Do not cover and place in the oven for one hour at 375°F.

At 30 minutes, baste the chicken with the drippings and wine.

At one hour, remove chicken (let rest for 5 minutes), baste it again and squeeze the other half of the lemon on top and SERVE!

Submitted by: ERIKA WEEKS