Rosemary Chicken
Delicious meals need not equate hours in the kitchen. Quick and easy, the ingredients for this baked chicken recipe can be readied in the time it takes to preheat oven. Complete this greek-inspired dish by tossing in potato cubes and zucchini slices to roast along and to serve with the chicken. Any leftover rosemary sprigs can be tossed with olives for a welcoming appetizer!
Makes 4 Servings
3 lb chicken, cut into parts
1 head garlic, peeled and minced
2 medium onions, sliced to rings
3 tsps fresh rosemary, minced
2 tbsps olive oil
salt and pepper
Wash and pat dry chicken parts. Season freely with salt and pepper.
In a small bowl, combine rosemary, garlic and onions. Layer half of onion mixture on a shallow, baking dish. Arrange chicken skin side up on a single layer on top of onion mixture.
Cover with remaining onion mixture.
Drizzle olive oil over chicken. Bake uncovered at 350 F until chicken exude clear juices when pierced, around 35-40 minutes.
TIPS:
1) Chopped sweet basil leaves can be substituted for rosemary.
Chicken and Poultry Recipes in The CookMobile Archive:
