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1 (about 3 1/2 lb.) chicken, cut into 8 pieces
2 Tbsp. extra-virgin olive oil
1 onion, halved lengthwise and slivered
2 Tbsp. finely minced garlic
1 sprig fresh rosemary, leaves finely minced plus whole sprigs
for garnish
salt and freshly ground pepper to taste
2/3 c. prepared marinara sauce
1/2 c. water

Place cleaned chicken in shallow baking pan. Place the olive
oil in a nonstick skillet over low heat. Wilt the onion, stirring
occasionally, for 5 minutes. Add the garlic and cook 5 minutes
longer. Add the minced rosemary leaves.

Preheat oven to 375 degrees. Toss the chicken with the onion mixture
and season with salt and pepper. Top with the marinara sauce and
pour the water into the bottom of the pan. Bake until chicken is
done, about 1 hour. Baste chicken often while baking. Serve with
sauce spooned over it and garnished with rosemary sprigs. Yields
8 pieces.

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