Rosemary Chicken

  • Prep Time: 20 mins
  • Total Time: 1 hrs 5 mins
  • Servings: 4
  • About This Recipe

    “Phil’s Mom’s recipe. Always turns out well.”

    Ingredients

  • 2 1/2-3lbschicken parts( wash and pat dry)
  • 1largeonion, cut into thick slices
  • 2/3 cupcatsup
  • 1/3 cupvinegar
  • 4tablespoonsbutter
  • 1clovegarlic, minced
  • 1teaspoonrosemary, crushed
  • 1teaspoonsalt
  • 1/4 teaspoondry mustard
  • Directions

  • Comine all ingredients except chicken and onion.
  • Heat to boiling (microwave is ideal for this).
  • Place chicken (meat side down- bone side up) in single layer in 9×13 buttered dish.
  • Top with onion slices.
  • Pour sauce over chicken and onions.
  • Bake@ 400 for 45 minutes to 1 hour.
  • Turn chicken after 1/2 hour.
  • Baste as needed.
  • Reviews

  • “I have made this 3 times so far,My children love it everytime and always ask me to make again.I double the sauce everytime and put over rice.”

  • “Could not stand the smell of the sauce.”

  • “Really good! I used boneless chicken breasts and it worked great!”

  • “This was soooo delicious! I left the recipe out on the counter and my husband put it together and baked the chicken. We used chicken breast, and subbed regular mustard for the dried, only because we didn’t have the dried. The chicken was so nice & moist and the sauce was wonderful & tangy. I would definately make this again, it was so easy & tasty!”

  • “Wow, was this dish good.We really enjoyed this tangy chicken.The sauce was decadent and the chicken was perfectly cooked.I used chicken thighs they worked great in this dish. I was out of onions so used some red minced onions in a jar.The flavor really shines through.Thanks for sharing this recipe, I will be making it again.Made for Herbs of the Month – Rosemary! :)”

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