This is closely based on Tin Pig's recipe for Rosemary Garlic Chicken. While that produces a crisp exterior, I wanted to try something slightly different using a pot, and adding broth. Like the original recipe, it takes about 5 minutes to prep, and then gives you time to relax (or give your kids a bath) before sitting down to dinner.
Preheat oven to 375
Time to prep: 5 minutes
Time to cook: 1hr and 15 min. (give or take)
8 chicken parts - thighs and drumsticks/legs are best
1 head of garlic, broken into individual cloves, peeled whole
2 1/2 cups broth (veggie or chicken broth - homemade or buy organic at your supermarket)
1 large onion - red or yellow, sliced into medium size rings
Rosemary (1 sprig fresh or 1 tsp dry) (note: i sometimes leave this out because kids don't like it)
Salt and Pepper
Put all clean chicken parts in large dutch oven or other large pot. Drizzle olive oil enough to cover all pieces. Liberally sprinkle salt (kosher salt is best). Add cracked black pepper. Flip pieces over and do the same on the other side - be sure to drizzle more olive oil. Add all the garlic cloves, the onion, the broth, and the rosemary (if using it), to the pot. Put in oven, uncovered, for 1 hour and 15 min.