Note: Our garden is starting to yield herbs and vegetables. It’s the first garden we’ve had in, well, I don’t know how long…at least a decade…maybe two. And I’ve been admiring and smelling our beautiful basil, wondering what we should cook with it. Here’s an easy recipe. The cook says serve it up with a platter of summer squash, sliced tomatoes and a bottle of white wine. Hope you enjoy.
Basil and Lemon Chicken
In a large bowl, mix 1/2 cup each of chopped spring onions and fresh basil leaves. Add the juice of one lemon, salt and pepper. Mix and rub onto 6 chicken pieces and place in a well-oiled baking pan. Drizzle 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.
Recipe by Frances Mayes
“Summer Kitchen Notes”-Under the Tuscan Sun