Italian Rosemary Chicken

Rosemary is said to grow only in the gardens of the righteous. In Hamlet, Ophelia said: There's rosemary, that's for remembrance." Once you have cooked with rosemary, you will never forget this herb. Start your meal with an antipasto salad and serve the chicken with Italian risotto.

    2 cups chopped yellow onion
    teaspoon dried rosemary, crushed
in a mortar with a pestle
    teaspoon garlic salt
    Ground black pepper
    8 pieces chicken
    1 tablespoon olive oil
    teaspoon garlic salt
    Ground black pepper
    1 teaspoon dried rosemary, crushed
in a mortar with a pestle



1.  Fill the base of a 13 x 9 x 2-inch glass baking dish with onions.
     Sprinkle with the teaspoon rosemary, teaspoon garlic
     salt and pepper.

2.  Place chicken over onions, then brush with olive oil. 
     Sprinkle with remaining teaspoon garlic salt,
     pepper and 1 teaspoon crushed rosemary.

3.  Bake in a preheated 350
oven for a hour. Spoon any   
     drippings over the chicken.

4.  Continue to bake for another 30 - 45 minutes or until chicken
     is done. Serve with onions and sauce.        

     Makes 4-8 servings