Baked Chicken with Onions, Garlic & Rosemary
From George Kolitny

Preheat oven to 400 degrees. Rinse and pat dry:
3 ½ - 4 ½ lbs chicken parts
Season liberally with salt and black pepper
Toss together:
3 medium onions, cut into rings
6-12 cloves garlic, thinly sliced
4 T. OLIVE MILL extra virgin olive oil
4 t. minced fresh rosemary

Spread half of the onion mixture in a shallow baking dish or roasting pan just large enough to hold the chicken pieces in a single layer. Arrange the chicken pieces skin side up on top, then cover with the remaining onion mixture. Drizzle the olive oil over the chicken. Bake the chicken until the dark meat pieces run clear with a for 45-55 minutes.

Italian Leccino Extra Virgin...

Style:  Medium This unique Italian oil is mild up front with a green flavor, moving to a small amount of bitterness and then a spicy, long lasting pepper finish. This is a great finishing oil or perfect for dipping bread and salads....