Lemon/basil Chicken

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. Variation: 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.