March 13, 2011

Baked Chicken with Onions, Garlic & Rosemary

One evening we needed something a little different. We didn’t feel like pasta, or something with rice. It was also too cold for a salad. The downside with winter: As much as one needs their vegetables, who really wants them when it below -20°? Out came the Joy of Cooking and I found something that sounded good: chicken with onions, garlic and rosemary.

Perfect for a chilly night and also perfect for turning on the oven. With some vegetables from the freezer, it was a nice dinner and there were leftovers too. Like all chicken dishes you can use whatever you feel like, you could even use a whole chicken especially if it’s flattened (your butcher can do this for you). This recipe has lots of nice flavour and so easy to put together. Instead of using minced or dried rosemary I splurged on fresh and laid a bunch down on top.

Baked Chicken with Onions, Garlic & Rosemary      Serves 4-5
3 ½ - 4 ½ lbs chicken
Salt and pepper to taste
3 medium onions, cut into rings
6-12 cloves garlic, thinly sliced
2 tbs olive oil
4 tsp minced fresh rosemary (or 2 tsp dried crumbled)
Season chicken with salt and pepper. In a bowl toss the remaining ingredients together. Spread half the mixture in a shallow baking dish and arrange the chicken on top. Cover with the remaining mixture. Drizzle some more olive oil on the chicken and bake for 45-55 minutes.


Post a Comment