Chicken Baked with Red Onions, Potatoes and Rosemary

Notes: Fantastic, tasty and very easy recipe. Feeds 4 (or two twice, reheated). Cover with foil if re-heating.

Important: Use a BIG roasting tin—the sort you might roast your Christmas turkey in—to allow the heat to circulate, otherwise stuff won't cook properly. (Trust me on this: I speak from personal experience.)


  • 8 chicken thighs with skin still on (or a whole chicken jointed into 8 pieces)
  • 2 red onions, each cut into 10 wedges
  • 550g (1¼lb) waxy baby potatoes, not peeled
  • 2 garlic bulbs separated into cloves, not peeled
  • salt and pepper
  • 8 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • about 5 sprigs of rosemary


  1. Either buy an Aga or pre-heat your oven to 200°C/400°F/gas mark 6.
  2. Spread the vegetables and garlic in a single layer over the base of a roasting tin.
  3. Season vegetables, pour over the oil and balsamic vinegar and add the rosemary.
  4. Toss the vegetables with your hands, so that they get nicely covered in the liquid, then tuck the chicken thighs in amongst them.
  5. Bake for 45 minutes at 200°C/400°F/gas mark 6.


Leave a comment

Your email address will not be published. Required fields are marked *