Oven Sauteed Garlic Chicken
|Onion||1 Large, thinly sliced and separated into rings|
|Chicken pieces/1 frying chicken, cut into pieces||3 Pound (8 Pieces Breasts / Legs / Thighs)|
|Catsup||1⁄4 Cup (4 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Garlic||6 Clove (30 gm), peeled|
Place butter in a 10 by 15-inch rimmed baking pan; set in oven while it preheats to 425°.
When butter is melted, scatter onion rings over bottom of pan.
Brush chicken pieces with a little of the melted butter; arrange over onions.
Sprinkle chicken with paprika and salt.
In a small bowl, stir together catsup and wine; carefully pour into pan (but not directly over chicken pieces).
Tuck garlic cloves among chicken pieces.
Bake, covered, in a 425° oven for 30 minutes.
Uncover and bake for 15 more minutes or until meat near thighbone (or in thickest part of breasts, if using all breasts) is no longer pink when slashed.
Discard garlic and serve chicken with pan juices.