Baked Chicken and Potatoes with Onions

Ingredients

whole chickencut into 10 pieces (2 legs, 2 thighs, 2 wings, 2 breasts halved crosswise)

Nut-freeextra-firm tofu pressed and cubedpress first, sear longer for color

2 1/3 lb1 lb

potatoeshalved, quartered if large

2/3 lb

onioncut into 8 wedges

2/3 large

garliccloves separated, unpeeled

1 head

fresh rosemaryfinely minced

1 1/3 tsp

lemoncut into 6 wedges

1

olive oil

0.17 cup

red wine vinegar

2 tbsp

salt

2/3 tsp

black pepperground

1/3 tsp

Method

1. 01Preheat oven to 425°F.
2. 02Arrange chicken skin-side up in an 11x13-inch roasting pan. Nestle potatoes, onions, garlic cloves, and lemon wedges around chicken.
3. 03Season chicken and vegetables with salt, pepper, and rosemary.
4. 04Whisk olive oil, vinegar, salt, and pepper in a small bowl. Drizzle over chicken and vegetables.
5. 05Roast 50 minutes until chicken is golden brown and internal temperature reaches 160°F.50 min

Fits

• Gluten-free