Baked Chicken With Onions Garlic Rosemary Recipe

Ingredients for Baked Chicken With Onions Garlic Rosemary

• 4 lbs bone-in, skin-on chicken pieces (thighs, breasts, or a combination)
• salt to taste
• freshly ground black pepper to taste
• 2 large yellow onions, thinly sliced into rings
• 4 cloves garlic, minced
• Olive Oil
• Fresh Rosemary

How to Make Baked Chicken With Onions Garlic Rosemary

1. Preheat oven to 400°F (200°C). Position oven rack in the center.
2. Rinse 4 lbs bone-in, skin-on chicken pieces (thighs, breasts, or a combination) and pat them completely dry with paper towels.
3. Season chicken liberally with salt and freshly ground black pepper.
4. In a large bowl, combine 2 large yellow onions, thinly sliced into rings, 1/4 cup olive oil, 4 cloves garlic (minced), and 2 tablespoons fresh rosemary (chopped).
5. Spread half of the onion mixture in a shallow baking dish or roasting pan large enough to hold the chicken in a single layer.
6. Arrange the chicken pieces on top of the onion mixture.
7. Cover the chicken with the remaining onion mixture.
8. Drizzle the chicken and onions with an additional 2 tablespoons of olive oil.
9. Bake for 45-55 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork. Internal temperature should reach 165°F (74°C).
10. Let the chicken rest for 5-10 minutes before serving. Garnish with extra rosemary sprigs, if desired.