The balsamic vinegar balances out this one-pot meal by adding the perfect hint of sweetness and acidity. I recommend using a high-quality balsamic vinegar for the best results.
1 whole chicken, cut into 8 pieces
sea salt and pepper
2 tbsp/30 g ghee
1 red onion, sliced
3 cloves garlic, minced
2 tbsp/30 ml balsamic vinegar, preferably an aged, syrupy variety
3 yams, peeled and chopped
2 sprigs rosemary
Preheat oven to 400°F/204°C. Heat a large Dutch oven or a heavy-bottomed, oven-safe pan over medium heat. Generously salt and pepper the chicken. Add 2 tbsp/30 g of ghee to the pan.
Add the chicken to the pan, skin side down. When the skin releases easily, after about 5 minutes, flip and brown the other side for about 3 minutes. Transfer chicken to a plate. Add the onions and sauté until soft, about 5 minutes. Add garlic and sauté until fragrant, about 1 minute. Add the balsamic vinegar and scrape the bottom of the pan with a wooden spoon to get up any brown bits. Turn the heat off the pan. Add the yams and toss with the onion mixture. Generously salt and pepper the mixture. Lay the sprigs of rosemary on top of the yams. Place your browned chicken on top of the rosemary. Cover the pan with a lid and bake for 45 minutes. Turn your oven from bake to broil. Remove the lid and broil for 10 minutes or until your chicken skin is nice and crispy but not burned. Discard rosemary sprigs.