Step 1

Chop the basil and place in a small bowl with the minced garlic, salt and 2-3 dashes pepper and butter, combine, then refrigerate for approximately 15 minutes or until firm. Using your fingers gently lift the skin from the chicken and spread the basil spread evenly between the chicken pieces.

Step 2

In a medium/large skillet drizzle the pan with olive oil and top with the sliced lemon, place the chicken bone side down on the lemon. Drizzle the chicken with 1-2 teaspoons of lemon juice, sprinkle with a pinch or two of salt and a dash or two of pepper. Cover and cook on low/medium heat for 25-30 minutes, once the liquid has evaporated, raise the heat and turn the chicken over to brown well. Turn the chicken back over, top with a little chopped basil and serve. Chicken is done at 165F.