Monday, July 11, 2011

Rosemary Chicken with Onions

Rosemary Chicken with Onions

2 onions
4 sprigs of fresh rosemary
4 chicken breasts
1/2 tsp garlic powder
1/4 tsp celery seed
3 tbsp olive oil

Preheat oven to 350. Slice onions into thin slices. Rinse rosemary, and bruise with the back of a knife. Place chicken in a baking dish and season with a pinch of salt, pinch of pepper, garlic powder, and celery seed. Top with onions, and rosemary. Drizzle with olive oil. Bake for about 35- 45 minutes or until temperature reaches 165 degrees. Serve immediately.

Happy Cooking!


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