Chicken Baked with Red Onions, Potatoes, and Rosemary


2 red onions, each cut into 10 wedges

1 1/4 lbs new potatoes, not peeled

2 bulbs garlic, separated into cloves, but not peeled

salt and pepper

1/2 cup extra virgin olive oil

2 tbsp balsamic vinegar

about 5 sprigs rosemary

1 (4lb) roasting chicken, cut into 8 pieces, or 8 chicken thighs, rubbed with sea salt to crisp the skin

Preheat the oven to 400 degrees F. Spread the vegetables and garlic in a single layer over the bottom of a huge roasting pan so that they will crisp and brown beautifully. Season with salt and pepper, pour over the oil and balsamic vinegar, and add the rosemary, leaving some sprigs whole and stripping the leaves off the rest. Toss the vegetables with your hand and tuck the chicken pieces in among them. Bake for 45 minutes, until cooked through

This recipe comes from the cookbook Pure Simple Cooking by Diana Henry. The recipe is extremely delicious and flavorful. It was very easy to prepare because everything cooks together in one pan. This recipe is also great because it goes with most vegetables. For this dinner I made sautéed spinach and roasted asparagus. I used chicken thighs which were very moist, and rubbing salt on the skin made it perfectly crispy. I highly recommend this recipe, as I am sure my friends who I prepared it for would agree!

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