In a large bowl mix 1/2 cup of onion, 1/2 cup basil (fresh), juice from freshly squeezed lemon. Rub this on the chicken. Drizzle olive oil on the chicken and salt and pepper. Cook for 20 minutes per pound or until correct temperature is reached. Let sit for 10 minutes or more before cutting.
(We also enjoyed a side dish of sauteed peppers and eggplant separately not shown here -saute in a tablespoon of olive oil and 1/4 cup of balsamic vinegar for about one hour--sweet and tasty)
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