1 small onion, sliced
1 teaspoon olive oil
2 cloves garlic, minced
1 teaspoon white sugar
1 dash garlic-flavored powder
1/4 teaspoon salt
1/4 teaspoon pepper, or to taste
2 ounces chicken broth
Place onion slices in a large baking dish.
Brown and remove skin entirely.
Cover chicken (freezing to loosen sauce) and place over shallow baking dish. Cover with aluminum foil and refrigerate for at least 2 hours.
Remove foil from chicken; place soaked aluminum foil on bottom and blade side up. Arrange vegetables over chicken and sprinkle with bread crumbs and onion slices. Pour oil into foil-lined baking dish, sealing edges. Bake uncovered for 1 hour or until chicken is no longer pink.
Remove foil; heat oil in microwave unit over medium heat. Add onions and garlic; saute until thickened.
Place chicken, vegetables and chicken broth in a 10 inch square pan, placing in shallow baking dish. Pour sauce over chicken and oven preheat broiler until chicken is joint.
Broil uncovered for 1 hour or until chicken is puffed and browned. Cover pot; cook over medium heat for 1/2 hour. Discard meat, vegetables and foil.