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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Oven Barbecue Rosemary Chicken Recipe

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This recipe for Oven Barbecue Rosemary Chicken is from Recipes from the Rogers Family and Beyond!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2-1/2 to 3 lb. cut up chicken
1 large onion, sliced
2/3 c. Heinz ketchup
1/3 c. cider vinegar
1 garlic clove, minced
1 tsp. dried rosemary
1/4 tsp. dry mustard

Directions:
Directions:
Place chicken in glass 9x13-inch baking dish coated with nonstick cooking spray, skin side down. Top with onion. Mix together remaining ingredients in saucepan and heat to boiling. Pour over chicken and bake at 350 F for 30 minutes. Turn chicken and baste occasionally for next 30-45 minutes or until chicken is tender and sauce has thickened slightly. Serve over rice or spaghetti.

Personal Notes:
Personal Notes:
I usually make this with chicken thighs removing the skin before baking.

 

 

 

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