Arrange 1 whole sliced white onion and a few sprigs of rosemary in a large casserole dish.

Next add 3-4 diced yukon gold potatoes…

Then nestle in your chicken pieces (I used thighs and legs) and a few sliced figs.

Don’t forget to season your chicken and veggies with salt and pepper!

Before we pop our chicken into the oven let’s whisk together 1/4 cup of olive oil and 2 tablespoons of balsamic vinegar…

Drizzle this quick vinaigrette over your chicken and potatoes.

Now you can put this into your 450 degree oven for 45 minutes or until your chicken is browned and cooked through.

Hello roasted!

The chicken au jus on the bottom of this pan is pretty stinkin’ amazing too.

Not even the cutest fall sweater can beat the coziness a plate full of perfectly roasted chicken and figs will give you.

By the way this is my 100th post. Can you believe I’ve had 100 things to cook and talk about? I can’t!

Enjoy!

Ingredients

  • half a dozen pieces of cut up dark or white meat
  • 1 white onion, sliced
  • 3-4 yukon gold potatoes, diced
  • 3 sprigs fresh rosemary
  • 6 figs, sliced in half
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • salt and pepper to taste

5 Responses to Roasted Chicken with Figs & Potatoes

  1. Rachel says:

    That looks delicious…can’t wait to try this one! Congratulations on your 100th post…I think you deserve a glass of wine for that one…or maybe a bottle with some friends :)
    Hugs to you!

  2. Mom says:

    100th post!!! Yes, let’s celebrate my treat!
    Love you babe…good job XO

  3. Victoria says:

    This was amazing!! I couldn’t find any figs, but I subbed some sliced pear and it was delicious anyway. I love your blog. This is definitely going in with my regulars!!

  4. Mabel says:

    It’s in the oven right now. Can’t wait!

  5. Filippo says:

    I am a culinary student at Algonquin College in Ottawa Ontario, CAN. I am running the roasted chicken station on the cook line for the lunch service at the school restaurant. After trying this out at home, there is just no way I cant prepare it for the lunch service! Many thanks, keep it cooking! Cheers, a fellow culinarian!

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