Roast Chicken with Fig, Plantain, and Red Onion recipe
All Recipes Meat and Poultry Recipes Chicken Baked and Roasted
Ingredients
- 2 chicken leg quarters ½ 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 ¼ cup olive oil 2 tablespoons balsamic vinegar ¼ cup water
Nutrition Info
- 437.2 caloriescarbohydrate: 36.3 gcholesterol: 69.9 mgfat: 24.3 gfiber: 4.2 gprotein: 21.4 gsaturatedFat: 4.8 gservingSize: -sodium: 72.6 mgsugar: 24.2 gtransFat: : -unsaturatedFat: : -
Directions Roast Chicken with Fig, Plantain, and Red Onion
Directions
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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).