Oven Baked Rosemary Chicken
By: Anonymous
Published: Monday, January 4, 2010 - 6:10am

Ingredients




24 broiler-fryer chicken parts
1 lg. onion, sliced and separated into rings
2 green peppers, cut into 1 inch strips
2 ribs celery, sliced diagonally
2 teaspoons salt
1/2 teaspoon pepper
6 tablespoons butter
1 cup catsup
1/2 cup vinegar
1 teaspoon rosemary, crushed
1/2 teaspoon dry mustard
1 chicken bouillon cube

Preparation

1 In large baking pan, arrange chicken in single layer, skin side down. Place onion rings, pepper strips and celery over chicken; sprinkle with salt and pepper. 2 In small saucepan over low heat, melt butter. Add catsup, vinegar, rosemary and mustard; bring to boil. Add bouillon cube and stir until dissolved. Spoon mixture over chicken and vegetables. Cover and refrigerate at least 4 hours or overnight. (Can be baked without the waiting period.) 3 About 1 hour before serving time, place in 400 degree oven. Cook 30 minutes; turn, basting generously and cook 30 minutes more or until fork can be inserted in chicken with ease. Makes 12 servings.