Tangy Rosemary Chicken

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 pounds bone-in chicken breast halves
• 1 large onion, sliced
• 2/3 cup ketchup
• 1/3 cup vinegar
• 1/4 cup butter
• 1 clove garlic, minced
• 1 teaspoon dried rosemary
• 1 teaspoon salt, or to taste
• 1/2 teaspoon dry mustard

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 375°F (190°C). Arrange the bone-in chicken breast halves skin side up in a 9x13-inch baking dish and sprinkle them lightly with a little of the salt.

2. In a medium saucepan over medium heat, melt the butter. Add the sliced onion and minced garlic and cook for about 5 minutes, until the onion softens.

3. Stir in the ketchup, vinegar, dried rosemary, dry mustard and the remaining salt. Bring to a simmer and cook for 5 minutes, stirring occasionally.

4. Pour the sauce evenly over the chicken, spreading the onions over the pieces. Cover the dish tightly with foil and bake for 30 minutes.

5. Uncover the dish and spoon the pan juices over the chicken. Bake uncovered for another 30 minutes, until the chicken reaches 165°F (74°C) in the thickest part and the juices run clear. Serve hot.