Roast Chicken with Fig, Plantain, and Red Onion

Ingredients

• 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

Directions

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

Place chicken quarters in a 9×13-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).