Baked Rosemary Chicken with Onions, Garlic, and Sweet Peppers
CATEGORIES
INGREDIENTS
  • 1 1/2- 2 lbs Boneless, Skinless Chicken Breast Tenderloins
  • Salt
  • Pepper to taste
  • 2 Large Onions sliced and quartered
  • 6-12 cloves of Garlic, thinly sliced
  • 2 Tablespoons Olive Oil
  • 4 Teaspoons minced fresh rosemary or 2 teaspoons dried rosemary, crumbled
DIRECTIONS
  1. 1. Preheat oven to 400F degrees, with rack in the middle of the oven
  2. 2. Rinse chicken and pat dry: season with salt & pepper
  3. 3. In a large bowl, mix the garlic, oil & rosemary
  4. 4. Save 2 tablespoons of the oil mixture
  5. 5. Toss the onion & sweet peppers in the large bowl with the garlic, oil and rosemary
  6. 6. Spread half of the onion and sweet pepper mixture in a shallow baking dish, large enough to hold the chicken pieces in a single layer.
  7. 7. Arrange the chicken pieces on top of the onion & sweet pepper mixture, then cover with remaining onion & sweet pepper mixture.
  8. 8. Drizzle with the extra 2 tablespoons of olive oil mixture that you held aside.
  9. 9. Bake until chicken is done, approximately 30 minutes
  10. NOTE: (You can substitute 3 1/2 - 4 1/2 lbs of chicken parts instead of boneless tenderloins, but will have to cook approximately 45-55 minutes.)