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ROSEMARY CHICKEN 2 (2 lb.) broiler-fryers, cut up 2/3 c. ketchup 4 Tbsp. butter or margarine 1 tsp. rosemary, crushed 1/4 tsp. dry mustard 1 large onion, cut into thick sliced 1/3 c. vinegar 1 clove garlic, minced 1 tsp. salt Place chicken, skin side down, in a single layer in a buttered shallow baking dish; top with onion slices. Mix all remaining ingredients in a small saucepan; heat just to boil- ing. Pour over chicken. Bake in hot 400 degrees oven for 30 minutes. Turn chicken, skin side up; baste with sauce in pan. Continue baking, basting once or twice, 30 minutes longer, or until tender and richly glazed. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |