Roasted Rosemary Chicken

Rinse the chicken pieces, removing any excess fat and the wing tips. Pat dry. Arrange in a shallow baking dish to fit.

Place the olive oil in a nonstick 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 the 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 whole rosemary sprigs.

This recipe yields 4 servings.

Per serving (without chicken skin): 340 calories , 8g carbohydrate, 43g protein, 14g fat, 130mg cholesterol.