3 1/2 to 4 1/2 lb chicken, cut into pieces salt and pepper 3 medium onions, cut into rings 6-12 garlic cloves, thinly sliced 2 T olive oil 4 t minced fresh rosemary or 2 t dried, crushed
Rinse and pat dry chicken. Season with salt and pepper. Toss together onions, garlic oil and rosemary. Spread half the onion mixture on a baking sheet. Put chicken on top of mixture skin side up, top with the remaining mixture of onions. Drizzle 2 T olive oil on top. Bake 55 minutes or until internal temperature reaches 165.
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