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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Roasted Rosemary Chicken Recipe

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This recipe for Roasted Rosemary Chicken is from The Gibson Family Cookbook Project, 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:  
1 cut up chicken (about 3½ lbs) or 8 pieces of chicken
2 tbsp extra-virgin oil
1 onion, halved lengthwise and slivered
1 tbsp finely minced garlic
1 sprig of fresh rosemary leaves finely minced
2 or 3 whole sprigs of rosemary for garnish
Salt and freshly ground pepper, to taste
⅔ cup prepared marinara sauce
½ cup water
Directions:
Directions:
1. Preheat oven to 375º
2. Rinse the chicken pieces, removing an excess fat and the wing tips (if using a whole chicken) – pat dry and
arrange in a shallow baking dish to fit
3. Place the olive oil in a nonstick skillet over low heat and wilt the onion, stirring occasionally for 5 min – add the
garlic and cook, stirring 5 min longer – add the minced rosemary leaves
4. Toss the chicken with the onion mixture – season with salt and pepper – top with the marinara sauce – pour water
into the bottom of the pan and bake until the chicken is cooked through – about 60 min, basting often.
5. Serve the chicken on a small platter and spoon the sauce over the top – garnish with the whole rosemary sprigs
Number Of Servings:
Number Of Servings:
8

 

 

 

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