Raspberry Chicken

1 whole chicken, cut up ( about 4 pounds)
1 tsp basil, dried
1 tsp salt
1/2 tsp better
1 onion, thinly sliced
1 cup raspberry jam,  ( I use seedless)


Oil a 13x9x2 baking pan.  Place chicken in pan and sprinkle with basil, salt and pepper.  Layer onion on top. Cover with foil and bake at 375 for 30 minutes.  Remove and drain the juice and save 1/2 cup.  (if you do not have enough add water to make 1/2 cup) Spread the jam over the top of chicken and continue to bake uncovered basting with the reserved juices.  (about 25 minutes) or until chicken juices are clear.

Note-  You can use any kind of chicken if you do not like to use a whole chicken.  Also, my dad loves gravy so he does not toss away the surplus juices he make gravy out of it.  (if I make gravy I strain the juices).  You can use this substitute the raspberry jam with a jam you like.  It's great to experiment with this easy recipe.