Roast Chicken With Fig, Plantain, And Red Onion

Ingredients

• Servings: 4
• 2 chicken leg quarters
• 1/2 large red onion, chopped
• 1 ripe plantain, sliced
• 6 fresh figs, stems removed
• 2 cloves garlic, sliced
• 1 teaspoon dried rosemary
• salt and ground black pepper to taste
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1/4 cup water

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat an oven to 475 degrees f (245 degrees c).
• place chicken quarters in a 9x13-inch casserole dish. arrange onion, plantain, figs, and garlic around chicken quarters and season with rosemary, salt, and pepper.
• whisk olive oil and balsamic vinegar together in a bowl; pour over chicken quarters. pour water into casserole dish.
• place casserole dish in the preheated oven; reduce temperature to 325 degrees f (165 degrees c). bake until no longer pink at the bone and the juices run clear, about 1 hour. an instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees f (74 degrees c).