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Meat
Easy
4 Servings
Allergens 
No Allergens specified
2 Hours, 10 Minutes
Diets
This makes a fabulous choice for an original-tasting, juicy chicken with awesome flavor in each bite. The gravy is amazing over rice or your favorite starch.
1 and 1/2 pounds (680 grams) chicken (about 4 small bottoms)
1 medium onion, sliced into half-rounds
1 and 1/2 tablespoons olive oil
1 and 1/2 cups Tuscanini Diced Tomatoes
1 scant tablespoon chicken soup mix
1/2 teaspoon Gefen Garlic Powder
salt, to taste
pepper, to taste
1/4 – 1/2 teaspoon Gefen Oregano
a full 1/2 teaspoon or more chopped fresh basil leaves (see note)
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Clean chicken and place in a roasting pan. Place sliced onions on top of the chicken pieces, pressing down slightly.
Combine the rest of the ingredients in a bowl and mix well. Taste and adjust seasoning if desired.
Pour over chicken, smothering all the pieces.
Cover pan tightly and bake for one hour and 45 minutes. Uncover and bake for 15 more minutes.
Props and Styling by Goldie Stern
Photography by Moshe Wulliger
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can skinless, boneless chicken be used?
We haven’t tested it with this recipe, but for sure give it a go and let us know how it comes out. I’d suggest lessening the bake time though so the chicken doesn’t dry out.