Baked Chicken with Onions, Garlic & Rosemary
From George Kolitny
Preheat oven to 400 degrees. Rinse and pat dry:
3 ½ – 4 ½ lbs chicken parts
Season liberally with salt and black pepper
Toss together:
3 medium onions, cut into rings
6-12 cloves garlic, thinly sliced
4 T. OLIVE MILL extra virgin olive oil
4 t. minced fresh rosemary
Spread half of the onion mixture in a shallow baking dish or roasting pan just large enough to hold the chicken pieces in a single layer. Arrange the chicken pieces skin side up on top, then cover with the remaining onion mixture. Drizzle the olive oil over the chicken. Bake the chicken until the dark meat pieces run clear with a for 45-55 minutes.
