Herb marinated baked chicken
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Onion, sliced |
| ¼ | cup | Red wine vinegar or apple cider vinegar |
| 4 | Garlic cloves, finely chopped | |
| 3 | tablespoons | Olive or vegetable oil |
| 1 | tablespoon | Chopped fresh rosemary leaves* |
| 2 | teaspoons | Dijon-style mustard |
| ¼ | teaspoon | Ground black pepper |
| 3½ | pounds | Chicken, cut into serving pieces (with or without skin) |
| 1 | pack | Mushrooms, quartered (8 oz) |
Directions
In large non-aluminum baking dish, blend all ingredients except chicken and mushrooms. Add chicken and mushrooms; turn to coat. Cover and marinate in refrigerator at least 1 hour or overnight.
Bake chicken and mushrooms with marinate at 450'F. for 40 minutes or until chicken is done. To serve, top chicken with onions and mushrooms.
* Substitution: Use ½ teaspoon dried rosemary leaves, crushed.
Submitted By MICHAEL ORCHEKOWSKI On 08-14-95