salt & pepper to taste. You can start with 1/4 of pepper
1 small white onion or your favourite onion, roughly chopped. About 1/2 cup.
I cleaned & brined my chicken breasts. That will add time to the process, so at the very least rinse your cleaned and trimmed chicken pieces, under running cold water.
Add all of the above ingredients, mixing well. Place in a clean bowl.
Cover & refrigerate for at least 1 hour or up to 48 hours.
Preheat oven to 375°F/190°C.
Remove from fridge 30-60 minutes before cooking.
Place chicken & onions in/on a prepared baking pan/sheet. Add 1/4-1/2 cup of cold water to the dish before placing in oven.
Bake for 40-ish minutes. Turning once & basting the chicken halfway through.
I like my poultry to have a deeper colour so during the last 5-7 minutes I turn the heat up to 425°F/220°C. Or you can leave the oven at the original temperature for the remainder of the cooking time.
You are looking for an internal temperature of 165°F/75°C. Make sure that the thermometer is not touching the bone of the chicken.
Serve hot or warm & enjoy!
Turn this into a one pot meal by adding potatoes, carrots or your favourite root vegetable. Cut them to the same thickness as your chicken pieces.
*This recipe is also great on the grill. Just make sure to pat the excess liquid before placing it on a prepared grill. A paper towel or a clean kitchen cloth would work well. I would cook the chicken pieces on the top grill rack.
*This recipe is also great on the BBQ. Slow cooked to lock in all of those flavours, with the addition of that wonderful smoky flavour.
*I would increase the rosemary for both of these cooking methods, to 1 tsp. The rosemary will help to counteract any carcinogenic effects that grilling can cause. Learn more at, http://bit.ly/2pfIj1O & http://bit.ly/2q1TGdL (This is just a suggestion. I am not a scientist or a medical professional.)
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