Chicken with Garlic and Onion

Chicken with Garlic and Onion

One 3 1/2-pound broiler-fryer, cut up
1 1/4 teaspoons salt
1/4 teaspoon coarsely ground black pepper
2 medium-size red onions
1 whole large garlic bulb
salad oil
2 medium-size green pears
1 tablespoon sugar
parsley sprigs for garnish

Preheat oven to 425 degrees F.

Rub the chicken with salt and pepper and place it in a medium-size roasting pan (about 15 1/2" by 10 1/2").

Cut unpeeled onions in half lengthwise and place them in a bowl. Separate garlic cloves without peeling them, and place them in the bowl with the onions. Toss the onions and garlic with salad oil, then sprinkle the garlic over the chicken and place the onion, cut side down, in the roasting pan with the chicken.

Bake the chicken, onions, and garlic 50 to 55 minutes or until chicken is browned and juices run clear when chicken is pierced with a knife. Brush chicken with pan drippings occasionally toward the end of the cooking time.

While chicken is cooking, cut each pear into 1/2-inch-thick slices. Cook the pears in a skillet over medium heat in tablespoon hot salad oil. When pears are tender and browned, remove from heat.

Arrange chicken, onions, garlic and pears on a warm platter and garnish with parsley.

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