Chicken baked with Red Onions, Potatoes and Rosemary

By bakers_delight85

Ingredients

• 2 red onions, each cut into 10 wedges
• 1 1/4 lbs. new potatoes, not peeled
• 2 bulbs garlic, separated into cloves, but not peeled
• salt and pepper
• 1/2 cup extra virgin olive oil
• 2 Tbsp. balsamic vinegar
• 5 about 5 sprigs rosemary
• 1 (4-lb) roasting chicken, cut into 8 pieces, or 8 chicken thighs, rubbed with sea salt to crisp the skin

Preparation

Step 1

Preheat the oven to 400 degrees F. Spread the vegetables and garlic in a single layer over the bottom of a huge roasting pan so that they will crisp and brown beautifully. Season with salt and pepper, pour over the oil and balsamic vinegar and add the rosemary, leaving some sprigs whole and stripping some leaves off the rest. Toss the vegetables with your hands and tuck the chicken pieces in among them. Bake for 45 minutes, until cooked through.
Transfer everything to a big platter - or bring to the table in the roasting pan. Serve a green salad on the side.