Oven Chicken and Linguine

from Grandma Jean

1/2 cup butter
1 medium onion, thinly sliced
2 cloves garlic, minced or pressed
1 Tbsp basil
1/2 tsp crushed red pepper
8 chicken thighs (2 1/2 pounds), rinsed and dried (I use breasts)
8 ounces linguine or spaghetti (or angel hair)
Boiling salted water
1 cup grated Parmesan cheese
salt to taste
1 small unpeeled orange, quartered

Melt butter in a 10 x 15 rimmed baking dish or pan in a 400 degree
oven, remove pan from oven. Stir onion, garlic, basil and pepper into butter.
Place chicken in the butter mixture, then turn over. Bake, uncovered,
until meat near bone is no longer pink when slashed, about 45 minutes.

Ten minutes prior to removing chicken from oven, cook linguine
in boiling, salted water until al dente (about 13 minutes). Drain. When
chicken is done, lift from pan and keep warm. Add pasta and cheese
and toss and lift with two forks to mix well. Season to taste with salt.

To serve, mound a portion of the pasta mixture on each of four plates.
Flank with two pieces of chicken and an orange wedge. Before
eating, squeeze orange over chicken and pasta. Serves four.