Baked chicken with onion, garlic, and rosemary

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    mstewart
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    Preheat oven to 400.

    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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