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Nutrition Facts
Serving Size 1 (355g) Recipe makes 5 servings
Calories 751
Calories from Fat 392		(52%)
Amount Per Serving		%DV
	Total Fat 43.6g	67%
	Saturated Fat 11.4g	57%
	Monounsaturated Fat 18.9g
	Polyunsaturated Fat 8.9g
	Trans Fat 0.0g
Cholesterol 246mg		82%
Sodium 232mg		9%
Potassium 738mg		21%
Total Carbohydrate 8.0g		2%
	Dietary Fiber 1.1g	4%
	Sugars 2.9g
Protein 77.4g		154%
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Baked Chicken with Onions, Garlic & Rosemary

Recipe #24075 | 1 hour | 15 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Mary Scheffert
Mar 31, 2002

Your kitchen will smell heavenly while this dish is baking! Serve with a green vegetable &/or salad & crusty bread or rolls.

SERVES 5 (change servings and units)

Ingredients

3 1/2-4 1/2 lbs chicken parts
salt
pepper, to taste
3 medium onions, sliced into rings
6-12 cloves garlic, thinly sliced
2 tablespoons olive oil
4 teaspoons minced fresh rosemary or 2 teaspoons dried rosemary, crumbled

Directions

1
Position oven rack in center of oven; preheat to 400F degrees.
2
Rinse chicken parts& pat dry; season liberally with salt& pepper.
3
In a large bowl, toss together onion rings, garlic, oil& rosemary.
4
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.
5
Arrange the chicken pieces (skin-side up) on top of onion mixture, and cover with remaining onion mixture.
6
Drizzle with an additional 2 tbsp olive oil.
7
Bake until chicken is done, approximately 45-55 minutes.

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Featured Reviews for This Recipe

From: Chef #1055936

On Dec 2, 2008

This was so tasty & sooooo easy to make!

1 person found this review helpful

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From: AttempttoChef

On Jun 20, 2007

Very good recipe. For additional flavor, I seasoned the chicken with Spike, any salt seasoning would be good. I added more of the ingredients and put extra onions and garlic with rosemary and olive oil under the skin. I covered the chicken with the remaining onion mixture and marinated it for 3-4 hours. It had alot of flavor.

1 person found this review helpful

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From: Caryn

On Jul 15, 2002

This is a simple baked chicken recipe. The chicken was moist and flavorful but the meat was not as quite as flavorful as I thought it might have been given all the onions, garlic, and rosemary (gotta be a way to get more flavor into the meat). There were, however, lots of wonderful onions to spoon over the chicken which was quite flavorful with the garlic, rosemary, and olive oil. I will definetely make this recipe again possibly placing some onion, garlic, and rosemary beneath the skin of the chicken parts to infuse more flavor into the meat. Thanks for a lovely recipe!

5 people found this review helpful

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From: LilKiwiChicken

On Jul 17, 2005

I used chicken thighs with the bone in, and reduced the recipe accordingly. I also took Caryn's advice & put some of the mixture (making sure that I had heaps of garlic & rosemary) under the skin of the chicken - this definitely made the chicken more flavoursome. The meat was tender & the softened onions were yummy. It was slightly on the bland side for me, I think that I would maybe add a bit of lemon zest under the skin for a bit of pep next time. Thanks for the recipe.

3 people found this review helpful

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