Italian Rosemary Chicken

Rosemary is said to grow only in the gardens of the righteous. In Hamlet, Ophelia said: There's rosemary, that's for remembrance." Once you have cooked with rosemary, you will never forget this herb. Start your meal with an antipasto salad and serve the chicken with Italian risotto.

    2 cups chopped yellow onion
    ½ teaspoon dried rosemary, crushed in a mortar with a pestle
    ¼ teaspoon garlic salt
    Ground black pepper
    8 pieces chicken
    1 tablespoon olive oil
    ½ teaspoon garlic salt
    Ground black pepper
    1 teaspoon dried rosemary, crushed in a mortar with a pestle

1.  Fill the base of a 13 x 9 x 2-inch glass baking dish with onions.
     Sprinkle with the ½ teaspoon rosemary, ¼ teaspoon garlic
     salt and pepper.

2.  Place chicken over onions, then brush with olive oil. 
     Sprinkle with remaining ½ teaspoon garlic salt,
     pepper and 1 teaspoon crushed rosemary.

3.  Bake in a preheated 350° oven for a ½ hour. Spoon any   
     drippings over the chicken.

4.  Continue to bake for another 30 - 45 minutes or until chicken
     is done. Serve with onions and sauce.