2lbs chickens (5 legs/5 thighs)
1 large red onion sliced
6 cloves of minced garlic
olive oil (to coat chicken)
fresh basil chopped
fresh parsley chopped
1.5 cups of red wine vinegar
0.75 cups of water
Place onions and chicken in roasting pan. Coat evenly with 4-6 tbsp olive oil, garlic, dried herbs, salt and pepper.
Turn chicken and repeat seasoning with oil, dried herbs, salt and pepper.
Pour red wine vinegar and water underneath chicken and place parsley and basil on top.
Roast uncovered in oven 375 for 1.5 hours or until done.
Best if served over rice or quinoa, but a side of broccoli works as well.
- 2 1/2 tablespoons fresh lemon juice
- 2 tablespoons olive oil (preferably extra-virgin)
- 2 garlic cloves, crushed
- 1/2 teaspoon grated lemon peel
- 3 tablespoons thinly sliced fresh basil or 3 teaspoons dried
- 2 teaspoons drained capers
- 4.5 to 6 ounce halibut steaks (about 3/4 inch thick)
Whisk lemon juice, olive oil, crushed garlic cloves and grated lemon peel in small bowl to blend. Stir in 2 tablespoons fresh basil and capers. Season vinaigrette to taste with salt and pepper. (Can be prepared 1 hour ahead. Let stand at room temperature.)
Prepare barbecue (medium-high heat) or preheat broiler. Season halibut steaks with salt and pepper. Brush fish with 1 tablespoon vinaigrette, dividing equally. Grill or broil halibut steaks until just cooked through, about 4 minutes per side. Transfer fish to plates. Rewhisk remaining vinaigrette; pour over fish. Garnish fish with remaining 1 tablespoon basil and serve.
Per serving: calories, 224: fat, 10 g; cholesterol, 45 mg; sodium, 125 mg.
From Bon Appétit July 1995
Photography by Schmish