Roast Chicken with Fig, Plantain, and Red Onion

Name: Roast Chicken with Fig, Plantain, and Red Onion
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps balsamic vinegar; 2 chicken leg quarters; 1 teaspoon dried rosemary; 6 fresh figs, stems removed; 2 cloves garlic, sliced; 4 servings salt and ground black pepper to taste; 59 milliliters olive oil; 1 ripe plantain, sliced; 1 larges red onion, chopped; 59 milliliters water

Roast Chicken with Fig, Plantain, and Red Onion might be just the main course you are searching for. One portion of this dish contains roughly 13g of protein, 26g of fat, and

Instructions

Preheat an oven to 475 degrees F (245 degrees C).

Equipment you will use

Oven

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.

Ingredients you will need

Chicken Leg Quarters

Plantain

Rosemary

Garlic

Pepper

Onion

Figs

Salt

Equipment you will use

Casserole Dish

Whisk olive oil and balsamic vinegar together in a bowl; pour over chicken quarters.

Ingredients you will need

Balsamic Vinegar

Chicken Leg Quarters

Olive Oil

Equipment you will use

Whisk

Bowl

Pour water into casserole dish.

Ingredients you will need

Water

Equipment you will use

Casserole Dish

Place casserole dish in the preheated oven; reduce temperature to 325 degrees F (165 degrees C).

Equipment you will use

Casserole Dish

Oven

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).

Ingredients you will need

Bone