Ingredients
2 medium red onions, sliced into 1/2 inch thick circles
8-10 Rose Finn Apple Fingerlings
1/2 teaspoon dried chili flakes
1 teaspoon sea salt, plus more as needed
3 tablespoon extra-virgin olive oil
2 navel oranges
2 5′ sprigs fresh rosemary, plus 3/4 tsp. minced
8 chicken thighs, trimmed of excess fat and skin.
Directions
Heat oven to 425 degrees. Finely grate 1 t. orange zest. Stir together the zest, oil, salt and chili flakes in small bowl. On one end of a rimmed baking sheet, toss 1T. of the oil mixture with the potatoes, onions, and 1 sprig rosemary; separate the onions into rings and spread the onions and potatoes into a single layer as much as possible. At other end of baking sheet, arrange the chicken skin side up and brush the tops of the chicken thighs with the remaining oil mixture. Tuck the remaining rosemary sprig between a couple of thighs and sprinkle thighs and vegetables lightly with salt. Roast for 20 minutes. Baste chicken and stir the potatoes and onions. Continue to roast, basting and stirring every 10 minutes, until browned in spots, about 30 minutes more. Peel the oranges with a sharp knife, making sure you’ve removed the pith and membranes. Slice crosswise into roughly 1/2 circles and then chop into roughly 1/2 pieces, discarding any thick center membranes. Transfer to small bowl and stir in 1/4tsp. of minced rosemary. When the chicken is done, remove the rosemary sprigs from the pan and discard. Stir the potatoes and onions, transfer with a slotted spoon to a serving bowl, and stir in the remaining 1/2 tsp. minced rosemary. Baste the chicken and transfer to a serving platter, top with the orange mixture and serve hot. From Fine Cooking, March 2006
