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Rosemary and Garlic Baked Chicken
The taste is wonderful, but this recipe is a bit short on presentation value. You will want to
liven up the table with some brightly colored side dishes.
| 2 1/2 - 3 lbs. chicken pieces, skinless, boneless |
1 small onion, chopped |
| 1 T. olive oil |
1 T. Dijon mustard |
| 1 T. fresh rosemary, chopped |
2 large garlic cloves, minced |
| 1/4 c. red wine vinegar |
1/2 t. sea salt |
- Brine the chicken pieces.
- Preheat the oven to 400o.
- Combine the onion, oil, mustard, rosemary, garlic, vinegar, and salt.
- Rinse the chicken pieces, pat them dry, and arrange them in a baking pan
that has been sprayed with vegetable oil. Spoon the onion mix on top of the chicken.
- Bake the chicken, without turning, until it is browned and cooked through (about
45 minutes).
6 servings
Source: Simply Delicious: Winning Points Cookbook
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