Roast Chicken with Fig, Plantain, and Red Onion recipe

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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 calories
carbohydrate: 36.3 g
cholesterol: 69.9 mg
fat: 24.3 g
fiber: 4.2 g
protein: 21.4 g
saturatedFat: 4.8 g
servingSize: -
sodium: 72.6 mg
sugar: 24.2 g
transFat: : -
unsaturatedFat: : -

Directions

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

  2. 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.

  3. Whisk olive oil and balsamic vinegar together in a bowl, pour over chicken quarters. Pour water into casserole dish.

  4. 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).

Recipe Yield

4 servings

Recipe Note

Just a healthy, delicious, and easy meal.

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