2 lg. onions, thinly sliced
3 1/2 lbs. chicken breasts and thighs

SAUCE:

1 1/3 c. catsup
2 1/2 tsp. rosemary
1 tsp. salt
1/2 c. vinegar
1/4 c. butter
2 cloves garlic, pressed
1/2 tsp. dry mustard

Simmer onions in very small amount of water until tender clear. Arrange onions (not liquid) over chicken pieces in a 9x13 inch pan. (Grease pan if you prefer to remove chicken skins.) Bake uncovered at 400 degrees for 30 minutes.

Meanwhile in saucepan, mix sauce ingredients together and simmer uncovered. After chicken has baked 30 minutes, remove from oven to drain off 1/2 of liquid that has formed. Then pour the rosemary sauce over the onions and chicken. Bake 30 more minutes. Serve with rice. Makes 4 servings.