1 teaspoon olive oil
1/2 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1 red onion, quartered
1 clove garlic, minced
2 tablespoons white wine
In a small saucepan, heat olive oil until it begins to bubble. Add onion powder, garlic powder, salt, oregano, rosemary, sage, thyme, red onion, and garlic.
In a large mixing bowl, mix together olive oil, onion powder, garlic powder, salt, oregano, rosemary, sage, thyme, red onion, and garlic.
Stir onion mixture into chicken mixture, and mix thoroughly. Transfer chicken mixture into a medium baking dish. Add 1 tablespoon white wine and 1 tablespoon olive oil mixture, stirring well. Sprinkle with remaining 1/2 teaspoon olive oil mixture, stirring until evenly coated. Cover, refrigerate overnight.
While chicken mixture is chilling, preheat oven to 450 degrees F (220 degrees C).
Remove chicken from baking dish and brush with remaining olive oil mixture. Repeat with remaining vegetables, serving.
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