Tangy Rosemary Chicken recipe

4 servings

2 pounds bone-in chicken breast halves

1 large onion, sliced

2/3 cup ketchup

1/3 cup vinegar

1/4 cup butter

1 clove garlic, minced

1 teaspoon dried rosemary

1 teaspoon salt, or to taste

1/2 teaspoon dry mustard

Preheat oven to 375 degrees F (190 degrees C).

Place chicken breasts in a 9x13 inch baking dish.

Put several slices of onion on top.

In a medium saucepan over medium heat, stir in ketchup, vinegar, butter, garlic, rosemary, salt, and mustard.

Bring to a boil, then pour sauce over chicken.

Bake in a preheated oven for 30 minutes.

Turn chicken breasts over, and continue baking until done, about 20 to 30 minutes.