Thursday, February 3, 2011

Rosemary Garlic Chicken Courtesy of Sharon

I have to admit, I haven't tried this recipe contributed by our dear OFL Sharon, but I will. Just have cooked a lot of chicken lately. It sounds delicious and Atkins friendly even for Phase I minus the potatoes. Thanks, Sharon!

Rosemary Garlic Chicken

6 chicken legs, divided
3 potatoes (for non-Atkins people; eggplant slices work too)
3 zucchini
2 onions
6 Roma tomatoes
1 cup olive oil
2 Tbsp fresh rosemary leaves, coarsely chopped
4 cloves of garlic (at least; I used 6), crushed
1 small hot pepper, finely chopped
1/4 tsp salt (you can use more)

Preheat the oven to 400 degrees. Take a small empty pan, fill it with water and put it in the bottom of the oven to make the air moist.

Line an oven pan with aluminum foil. Take 2 Tbsp olive oil from the measured cup and brush the aluminum foil with it. Put the rosemary, garlic, hot pepper and salt into the rest of the olive oil and let sit for at least 10 minutes.

While the spices sit in the oil, peel the potatoes and slice them about as thick as your index finger; cut the zucchini in half lengthwise and each half into 2-3 pieces; cut the onions into 4-6 wedges each; and cut the Roma tomatoes in half lengthwise.

Now cover the bottom of the pan with the potatoes. Pour about 1/4 of the olive oil mixture over them. Arrange the chicken pieces on top of the potatoes and pour about 1/4 of the olive oil mixture over them. Arrange the zucchini and onions in the spaces between the chicken pieces and pour about 1/4 of the olive oil mixture over them. Put 1/2 tomato, cut side down, on top of each chicken piece and pour the rest of the olive oil mixture over them.

Cover the pan with aluminum foil and bake 1/2 hour at 400 degrees. Take off the foil and turn the oven down to 375 and cook until the top of the chicken is golden and the tomatoes are very wrinkled.

Stand back -- there will be a stampede.

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