Garlicky Baked Chicken Breasts

For this past Tuesday's meal, I made Chicago Bears' Tight End, Desmond Clark's Garlicky Baked Chicken Breasts.

You need:
- 2 whole boneless chicken breasts, with skin
- 4 garlic cloves, minced
- 3 Tbs olive oil
- 3/4 tsp garlic salt, or to taste
- 3/4 tsp seasoned salt, or to taste
- 1 onion, finely chopped
- 1 cup low-sodium chicken broth
- 2 Tbs chopped fresh parsley

*I bought skinless chicken, cuz that's what was on sale, and it worked just fine.
*I also did 5 more chicken breasts rather than 2.

Carefully loosen the skin of the chicken breasts with your fingers. Put the garlic under the skin and work it in, massage with your hands to fully incorporate the garlic. Set aside for 20 minutes at room temperature or cover and refrigerate overnight.
Preheat the over to 350 degrees. Then brush the chicken wiht oil and sprinkle with both salts. Place the chicken skin side up in a baking dish large enough to fit the chicken comfortably. Sprinkle the onion around the chicken and add the broth. Bake, basting occasionally, untill golden brown and cooked through, about 45 minutes.
Reheat juices in a sause pan over high heat.
Place the chicken over rice, and then sprinkle with parsley.
Along with the rice, I had broccoli and fresh fernch bread. And not only did the big people like it, the kiddies also enjoyed it!
Thank you to Diego for helping with this meal!!! Love ya, bud!

Bon appetit!