Roast Chicken with Fig, Plantain, and Red Onion

Ingredients

• 2 tablespoons balsamic vinegar 
• 2  chicken leg quarters 
• 1 teaspoon rosemary dried
• 6  figs fresh
• 2 cloves garlic sliced
• 4 servings salt and ground pepper black to taste
• 0.3 cup olive oil 
• 1  plantains ripe sliced
• 0.5 large onion red chopped
• 0.3 cup water 

Equipment

• bowl
• oven
• whisk
• casserole dish
• kitchen thermometer

Directions

1. Preheat an oven to 475 degrees F (245 degrees C).
2. Place chicken quarters in a 9x13-inch casserole dish. Arrange onion, plantain, figs, and garlic around chicken quarters and season with rosemary, salt, and pepper.
3. Whisk olive oil and balsamic vinegar together in a bowl; pour over chicken quarters.
4. Pour water into casserole dish.
5. Place casserole dish in the preheated oven; reduce temperature to 325 degrees F (165 degrees C).
6. 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).