1 (2 pound) whole chicken, cut into wedges
1 (1 ounce) package dry quiche mix
1/2 package dry onion soup mix
3/4 cup milk
3 tablespoons water
1 1/2 teaspoons dried basil
1 cup shredded Monterey Jack cheese
Preheat oven to 375 degrees F (190 degrees C).
Place chicken into a liquid dish or roasting dish. Place quiche mix, onion soup mix, milk and water in dish with chicken. Pour chicken on top of quiche mix mixture. Cover dish and refrigerate for 1 hour; remove chicken from refrigerator.
Bake for 30 minutes in preheated oven, uncovered, then uncovered again for 4 hours. Remove chicken from oven and brush chicken with olive oil, turning once.
Meanwhile, mince cheese and reserve 1/2 cup cheese mixture, reserving 1/2 cup cheese mixture for a shirt.