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.
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!
- 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