Here is a new one-dish, easy, and healthy recipe. This chicken recipe was born from rummaging through the pantry and fridge and coming up with dinner on the fly. I happened to have fresh garlic lying around, which made for an easy decision on what was going to season the chicken. This is super delicious and makes for great leftovers the day after.
Roasted Garlic and Rosemary Chicken
1 pound of skinless chicken breast
1 tablespoon of extra virgin olive oil
1 yellow onion, chopped
8 cloves of garlic
1 tablespoon of rosemary
Salt and pepper to taste
1/4 cup white wine vinegar
2 tablespoons of water
Preheat the oven to 350 degrees. Sauté onions in the extra virgin olive oil until onions are translucent (approximately 5 minutes). Season chicken breasts with salt and pepper. Then brown one side of the chicken breasts in the pan with the onions. Flip the chicken breasts. Add the garlic cloves (unpeeled) and rosemary to the pan. Put the entire pan (I use a cast iron skillet) in the oven for 25 minutes.
Transfer chicken and seasonings to a separate dish when cooked. Place the pan back on the stove, medium heat. Add the white wine vinegar and water. Scrape the brown scraps off the pan and stir the mixture. Let the mixture cook until slightly thickened (approximately 3-4 minutes). Pour the mixture over the chicken. Enjoy!