Garlic Herb Roasted Chicken with Rice

Special thanks to Karimeh for this recipe. What I love about this recipe is that it need not use any oil or butter at all.

Ingredients:

4 chicken breasts (sliced in half)

White onions (3 large)

rosemary (5-6 sprigs)

garlic (8-10 cloves; peeled)

thyme (to taste)

dried basil (1.5 tbsp)

Rice (1 cup)

Chicken broth (2 cups)

Salt to taste

olive oil (1.5 tsps, optional)

Protocol:

Peel and cut onions into length wise pieces and place at the bottom of a casserole dish. Lightly rub salt on chicken breasts and set aside for half an hour. Place chicken breasts over the onions in the dish. Garnish with rosemary, thyme and basil. Crush half the garlic with mortar pestle or a garlic press. Add crushed garlic cloves as well as whole cloves of garlic into the dish. Cover dish with an aluminum foil and bake at 400oF for 45 mins. Remove foil and bake for an additional 15 mins. The chicken and the onions should be well cooked and moist but the dish should not be soggy.

Cook rice in chicken broth instead of water. Add olive oil if you prefer to keep the rice for more than one meal, it will keep the rice from drying out.