Makes 6 to 8 servings


2 red onions, each cut into 10 wedges

2 pounds new potatoes, not peeled, but cut in half or quarters, depending on size

2 bulbs garlic, separated into cloves and peeled

Salt and pepper

¼ cup extra virgin olive oil

1 tablespoon red wine vinegar

5 sprigs of rosemary, or 2 teaspoons dried

12 chicken thighs, with bone, rubbed with a pinch of sea salt to crisp the chicken


1. Preheat the oven to 400 degrees Farenheit. Spread the vegetables and garlic in a single layer over the bottom of a Pyrex pan, so they will crisp and brown nicely. (You may need to use two pans.)

2. Season with salt and pepper, combine the oil and vinegar, then pour over the vegetables and add the rosemary (leaving some sprigs whole if using fresh and stripping the leaves off the rest.) Toss the vegetables with your hands and tuck the chicken pieces in among them. Bake for 45 minutes, until cooked through.

3. Remove from the oven and serve.

- From Pure Simple Cooking (Ten Speed Press, 2007)

Per serving: 480 calories, 18 g fat (4 g saturated fat, no trans fat) 135 mg cholesterol, 141 mg sodium, 29 g carbohydrates, 5 g dietary fiber, 3 g sugar, 47 g protein.

Nutritional note: low in sodium, sugar; very high in vitamin B6, high in niacin, selenium, vitamin C