Baked Chicken Rosemary

Ruth posted 04-22-98

Baked Chicken Rosemary
by: Mary Irwin-Gibson of Dunham, Quebec from The Complete Harrowsmith Cookbook

1 frying chicken, cut up
salt & pepper
1 clove garlic, minced
1 tsp. paprika
1 Tbsp. onion, finely minced
1/2 cup vinegar
1/2 cup tomato sauce
1/2 cup water
1 tsp rosemary leaves
1 Tbsp prepared mustard
2 Tbsp. brown sugar or honey
1 tsp soy sauce


Preheat oven to 325° F.

Place chicken pieces in 9 x 13 inch baking pan.

Sprinkle with salt, pepper, paprika, garlic and onion.

Combine remaining ingredients and pour over chicken.

Bake at 325°F for approximately 1 hour. (Chicken should be fork tender.)

Serve with rice. Makes 3 to 4 servings.
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