Rosemary-garlic baked chicken

3
3
3
Smartpoints value per serving
Total Time
1 hr
Prep
15 min
Cook
45 min
Serves
6
Difficulty
Easy
Having a core go-to roasted whole chicken recipe makes weeknight dinners and quick lunches so easy. In this recipe, 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. At the store ask your butcher to give you the 8-cut of a whole chicken or look for this in the prepackaged area. It means you are getting 2 breasts, 2 thighs, 2 wings and 2 legs, individually portioned. It does not come skinned usually but you can request it or take care of that step at home. Simply pull gently on any visible skin to remove it. Discard skin or use it to enhance your chicken stock.

Ingredients

uncooked onion(s)

1 small, chopped

red wine vinegar

¼ cup(s)

olive oil

1 Tbsp

Dijon Mustard

1 Tbsp

rosemary

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)

Instructions

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

Notes

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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