Whole chicken cut up
Pink Himalayan Sea Salt
Minced Garlic – 1 ½ tablespoon
Olive Oil – 2 tablespoons
Canned Tomatoes (low sodium)
Butter 1 tablespoon
PREHEAT OVEN TO 375 DEGREES
Add olive oil to cover the bottom of the pan about 2 tablespoons.
Sprinkle 1 teaspoon of Pink Himalayan Sea Salt
Sprinkle 1 teaspoon of freshly groundwhole black pepper
Pan sear chicken and remove from pan.
USING THE SAME PAN, add 1 tablespoon butter and 1 whole onion sliced thin (be sure to scrape the burned bits from the bottom of the pan for great flavor). Cook until nicely browned and somewhat seared.
Add 1 ½ tablespoons of minced garlic and cook 2 minutes. DO NOT ALLOW GARLIC TO BURN.
Add one 8 ounce can of dices tomatoes and cook for 10 minutes on low heat
Add pan seared chicken to tomato mixture and spoon tomato mixture on top of chicken
Top with 1 bottle of RJ’s Sweet and Spicy Barbeque Sauce
Bake on 375 degrees for 45 minutes basting every 15 minutes for tender and juicy chicken.
Remove from oven and let sit for at least 15 minutes for the chicken to rest.
Serve over a bed of white rice, spooning savory sauce over chicken.
Delish…..you can thank me later!