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