Rosemary-garlic baked chicken
- Total Time
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 vinegar¼ cup(s)
olive oil1 Tbsp
Dijon Mustard1 Tbsp
rosemary1 Tbsp, chopped
garlic clove(s)2 medium clove(s), cut into thin slivers
table salt½ tsp
black pepper¼ tsp
raw skinless boneless light and dark meat1 ¾ pound(s), whole-cut up chicken (3.5 lbs)
- 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.
- Serving size: 1/6 of chicken