Rosemary-garlic baked chicken

Total Time
1 hr
15 min
45 min
Ordinary pantry staples—onion, vinegar, oil, and mustard—combine with chopped fresh rosemary to enhance the flavor of this simple baked chicken. Don’t have rosemary? You can use thyme, sage, or tarragon.


uncooked onion(s)

1 small, chopped

red wine vinegar

¼ cup(s)

olive oil

1 Tbsp

Dijon Mustard

1 Tbsp


1 Tbsp, chopped

garlic clove(s)

2 medium clove(s), cut into thin slivers

table salt

½ tsp

black pepper

¼ tsp

raw skinless boneless light and dark meat

1¾ pound(s), whole-cut up chicken (3.5 lbs)


  1. 1 Preheat oven to 400°F. Line large rimmed baking sheet with nonstick foil.
  2. 2 Combine onion, vinegar, oil, mustard, rosemary, garlic, salt, and pepper in large bowl. Add chicken and toss to coat.
  3. 3 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.
  4. Serving size: 1/6 of chicken


Prepare some roasted vegetables along with the chicken. Place broccoli florets, sliced zucchini, yellow squash, or bell peppers on a rimmed sheet pan. Spray lightly with olive oil nonstick spray, sprinkle with salt and pepper, and toss to coat. They’ll be done in about 20 minutes.

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