Rosemary-garlic baked chicken
1 small, chopped
1 Tbsp, chopped
2 medium clove(s), cut into thin slivers
Raw skinless boneless light and dark meat chicken
1¾ pound(s), whole-cut up chicken (3.5 lbs)
- Preheat oven to 400°F. Line large rimmed baking sheet with nonstick foil.
- Combine onion, vinegar, oil, mustard, rosemary, garlic, salt, and pepper in large bowl. Add chicken and toss to coat.
- Arrange chicken in single layer in baking pan, skin side up. Spoon onion mixture remaining in bowl on top of chicken. Bake until chicken is browned and cooked through (do not turn), about 45 minutes. Remove skin before eating.
- Serving size: 1/6 of chicken