Roast Chicken with Fig, Plantain, and Red Onion Recipe - Allrecipes.com
Roast Chicken with Fig, Plantain, and Red Onion Recipe
  • READY IN hrs

Roast Chicken with Fig, Plantain, and Red Onion

Recipe by  

"Just a healthy, delicious, and easy meal."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr
  • READY IN

    1 hr 15 mins

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. Pour water into casserole dish.
  4. 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).
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Reviews More Reviews

Most Helpful Positive Review
Aug 05, 2014

This was tasty. I would definitely make it again. I was unable to find fresh figs this time of year; especially where we were this wknd- up in the mountains, so I used fresh apricots and it turned out lovely! good recipe.

 
Most Helpful Critical Review
Jan 25, 2015

It was ok. It was not amazing but it wasn't bad either.

 

7 Ratings

Sep 07, 2014

It's so so so good you have to try it. IT WILL NOCK YOUR SOCKS OFFFFF

 
Aug 31, 2014

Quick, easy, and so tasty!

 
May 18, 2014

I made this one minus the plantains and it came out really well. I would definitely make this one again. The balsamic vinegar gives it a different taste!

 
Nov 22, 2013

This recipe is delicious! I didn't have any plantain so I skipped that. I also sprinkled the garlic over the chicken. It turned out great, a wonderful blend of sweet and savory.

 

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Nutrition

  • Calories
  • 437 kcal
  • 22%
  • Carbohydrates
  • 36.3 g
  • 12%
  • Cholesterol
  • 70 mg
  • 23%
  • Fat
  • 24.3 g
  • 37%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 21.4 g
  • 43%
  • Sodium
  • 73 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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