Oven Barbecued Chicken
|Broiler fryer||2 , quartered|
|Onion||1 Large, cut into thick slices|
|Catsup||2⁄3 Cup (10.67 tbs)|
|Cider vinegar||1⁄3 Cup (5.33 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs) (1/2 Stick)|
|Garlic||1 Clove (5 gm), minced|
|Rosemary leaf||1 Teaspoon, crumbled|
|Dry mustard||1⁄4 Teaspoon|
1. Place chicken, skin-side down, in a single layer in a buttered, shallow baking pan; top with the onion slices.
2. Combine catsup, vinegar, butter or margarine, garlic, rosemary, salt: and dry mustard in a small saucepan; bring to boiling; pour over chicken.
3. Bake in moderate oven (375°) for 30 minutes. Turn chicken, skin-side up; baste with sauce in pan. Continue baking, basting once or twice, 30 minutes longer, or until tender and richly glazed.