| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
lg |
Onion |
| 2 |
|
Chickens-cut up |
| 1 |
|
Garlic Bulbs (up to 2) |
|
|
Seasoned salt; Garlic powder and onion powder |
INSTRUCTIONS
Got this recipe from my girlfirend's delicious dinner.
Preheat oven 350 degrees
Slice onion and place on bottom of raosting pan. Place chicken on top of
onion. Season with seasoned salt, garlic powder and onion powder. Place
garlic cloves - some peeled and some with peel on - on top of chicken. Bake
for 1 1/2 hours.
Garlic cloves that are in the peel can be squeezed onto challah and spread
like butter for the garlic lovers.
Quartered red potatoes can be put on top of chicken also. They brown
beautifuuly and are very tasty. Sprinkle seasonings on top of potatoes
also.
Posted to JEWISH-FOOD digest V97 #251 by Brenda Rich
<bashful16@earthlink.net> on Sep 18, 1997
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