Oven Baked Rosemary Chicken

Photo: flickr user Robert Couse-Baker -offline until 24 Oct 2009

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

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.

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.)

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.