Baked Chicken With Onion Garlic And Tomatoes Recipes

BAKED CHICKEN THIGHS WITH TOMATOES AND GARLIC

Steps:

• Preheat oven to 375 degrees. Rub 1 teaspoon sea salt all over the chicken.
• Heat a large cast iron skillet over medium/medium-high heat. Add olive oil, and once it's hot, add chicken skin-side down. Sear 3 - 4 minutes or until skin is deep golden. Flip, and sear 3 minutes more. Add garlic when there's 1 minute of cook time left. Remove from heat.
• In the same skillet, carefully arrange kale ribbons around pan, tucking them under the chicken, and then tuck tomatoes all over so they surround the chicken thighs. Sprinkle generously with sea salt and 1/2 teaspoon pepper. Bake 30 - 40 minutes, until the chicken reaches an internal temperature of 165 degrees F and the tomatoes are bubbling and jammy. Remove from oven and sprinkle chicken with fresh herbs.
• Place a generous dollop of buttery grits in a bowl, spoon chicken and tomatoes, and finish with several spoonfuls sauce and an herb sprig.

ONION CHICKEN IN BALSAMIC SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet, heat oil over medium heat. Add onion and reduce heat to low. Allow onion to caramelize, stirring only enough to prevent sticking and to be sure that all sides are fully cooked. Add garlic and saute briefly.
• Increase heat to medium. Add chicken hindquarters to skillet and brown on both sides. Remove chicken, onion and garlic and place in a 9x13 inch baking dish.
• Combine the stock and vinegar. Deglaze the skillet with this mixture, then bring to a boil and continue to simmer, stirring occasionally, until the mixture has thickened. Pour mixture over chicken and stir in the sun dried tomatoes. Cover dish tightly and bake in the preheated oven for 15 to 20 minutes, or until chicken is done and juices run clear.

BAKED CHICKEN WITH ONIONS, GARLIC & ROSEMARY

Steps:

• Position oven rack in center of oven; preheat to 400F degrees.
• Rinse chicken parts& pat dry; season liberally with salt& pepper.
• In a large bowl, toss together onion rings, garlic, oil& rosemary.
• Spread half of the onion mixture in a shallow baking dish or roasting pan just large enough to hold the chicken pieces in a single layer.
• Arrange the chicken pieces (skin-side up) on top of onion mixture, and cover with remaining onion mixture.
• Drizzle with an additional 2 tbsp olive oil.
• Bake until chicken is done, approximately 45-55 minutes.

BAKED CHICKEN AND ONIONS

Steps:

• Preheat oven to 450 degrees. Place sliced onions and chicken pieces in a 9-by-13-inch baking dish or roasting pan. Drizzle with vegetable oil; season with coarse salt and ground pepper. Toss to coat.
• Arrange chicken, skin sides up, on top of onions; sprinkle with paprika.
• Bake, tossing onions and basting chicken occasionally, until juices run clear when chicken is pierced with the tip of a sharp paring knife, 35 to 40 minutes. Serve hot.