Most of the meals in Diana's cookbook are rather simple. This roasted chicken dish, for example, required only cutting the potatoes and onions, then tossing everything in a baking dish and baking for 45 minutes. Dinner couldn't get any easier!
Roasted Chicken with Rosemary, Potatoes and Red Onions
1 lb. chicken pieces (preferably dark meat)
1/2 lb. yukon gold potatoes, quartered
1 red onion, cut into wedges
1 sprig rosemary
salt and pepper
1.Preheat oven to 350 degrees. Arrange potatoes and red onion wedges in a ceramic baking dish. Lay chicken on top of the veggies. Sprinkle everything with olive oil, balsamic vinegar, salt and pepper. Tear the leaves off the rosemary stem and sprinkle them on top.
2. Bake for 40-45 until chicken is 145 degrees, using a thermometer. Let rest, covered with foil, for 10 minutes.