1 3-4 lb. (approximately) chicken, quartered
1/4 cup flour
1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. thyme
1/4 tsp. oregano or marjoram
1/4 tsp. rosemary
2 tsp. fresh parsley, minced
3 cloves garlic
1 large onion, chopped
1/2 cup chicken broth
Preheat oven to 375°F.
Wash chicken and cut into quarters.
In a heavy skillet, add olive oil to a depth of 1/4 inch. Add whole cloves garlic and chopped onion.
Measure flour, salt and pepper into a zipper plastic bag. Shake 2 pieces of chicken at a time in the bag until well coated.
Brown the chicken evenly on both sides in the olive oil. There is no need to cook through. Transfer browned chicken and onion slices to a casserole dish or baking pan.
Combine herbs and chicken broth. Baste chicken with broth and a little olive oil, and continue to baste occasionally during the cooking.
Roast chicken for 50 minutes or until tender and juices run clear (depends upon weight of chicken). Breast temperature should be about 160°F.