Adapted from Pure Simple Cooking by Diana Henry.
2 med. red onions
2-2 1/2 lbs. organic new potatoes
6 cloves garlic
1/2 c. olive oil
3 Tbls. balsamic vinegar
about 6 sprigs fresh rosemary
8-10 thighs with skin
sea salt and freshly ground black pepper
Preheat oven to 375 degrees. Peel onion and cut into wedges. Wash potatoes, but do not peel. Cut into halves or quarters, depending on size. Peel garlic. Place in a large mixing bowl and add olive oil, balsamic vinegar, and rosemary sprigs. Toss then spread vegetables in a single layer over the bottom of a large roasting pan. Rub chicken thighs with a generous amount of sea salt. Tuck chicken in among the vegetables. Season with ground pepper. Bake for about 40-45 minutes uncovered, until cooked through. Cover with foil and let cool. Bring the roasting pan to the table to serve.