Roasted Rosemary Chicken - cooking recipe

Ingredients

1 chicken, about 3 1/2 lbs. cut into pieces
2 Tbsp. extra virgin olive oil
1 onion, halved lengthwise and slivered
1 Tbsp. finely minced garlic
1 sprig fresh Rosemary, leaves finely minced (plus whole sprig for garnish)
salt and pepper to taste
2/3 cup prepared marinara sauce
1/2 cup water

Preparation

Rinse chicken pieces, removing any excess fat and the wing tips.
Pat dry.
Arrange in a shallow baking dish.
Place the olive oil in a non-stick skillet over low heat and wilt the onion. Stirring occasionally, for 5 minutes.
Add the garlic and cook. Stirring 5 minutes longer.
Add the minced Rosemary leaves. Preheat oven to 375 degrees.
Toss the chicken with the onion mixture.
Season with salt and pepper.
Top with the Marinara sauce.
Pour the water into the bottom of the pan and bake until the chicken is cooked through, about 60 minutes, basting often. Serve the chicken on a small platter and spoon the sauce over the top.
Garnish with the Rosemary sprigs.