Roasted Rosemary Chicken

1. 1

   Rinse the chicken pieces, removing any excess fat and the wing tips.

2. 2

   Pat dry.

3. 3

   Place the olive oil in a Dutch oven over low heat and saute the onion, stirring occasionally, for 5 minutes. Add the garlic and cook, stirring, 5 minutes longer.

4. 4

   Add the minced rosemary leaves.

5. 5

   Preheat the oven to 375u00b0.

* Per serving · 4 servings · Values may vary.

No additional tips available.