Rosemary Onion Baked Chicken
On ordinary days we try to cook as simple and healthy as possible. Simple meaning easy to prepare and cook and healthy means lots of veggies and less saturated fat to clog our arteries, less salt to elevate our blood pressure, and no sugar for sweeteners if not the natural ones. Of course my children exercise regularly by not missing their gym routine but I'm afraid I'm a little bit guilty of slacking off.
Tonight's dinner was easy. I baked the chicken on a bed of sliced onions and I lay two sprigs of romemary from my garden on top of it. On the side, I steamed some brocolli, cauliflower, and carrots for 3 minutes.
2 1/2 chicken (cut up in serving pieces)
1 teaspoon salt
1 teaspoon freshly ground pepper
2 big cloves minced garlic
1 sliced big onion
2 tablespoon olive oil
Set oven to 425 degrees F. On a rectangular serving dish, lay the onions. Add the chicken pieces on top and arrange them so they do not crowd each other. Rub the chicken pieces with salt, pepper, and garlic. Drizzle the olive oil on top. Put 2 sprigs of rosemary and bake in the oven for 20 minutes. Lower the heat to 400 degrees F and bake for another 25 minutes until golden brown. Serve immediately.
*Serve with rice, potatoes, or bread
*Tested and tried at Chris' kitchen on 04/26/2011