To serve, arrange the arugula in a large serving bowl and top with the potatoes, chicken, artichoke hearts, sun-dried tomatoes, pine nuts, and roasted onions. After about 25 minutes, check the potatoes to make sure that they are not burning and turn them once. Spread the potatoes out on the other prepared baking sheet and bake for 30 to 40 minutes, until they start to turn golden brown. When done, remove from the oven and set aside.Īfter the onions have been in the oven for about 15 minutes, toss the potatoes with the ghee and season with a few pinches of salt. Bake for 45 minutes to 1 hour, until the onions are translucent and browned, turning once halfway through.
Season with a few pinches of salt and spread out on one of the prepared baking sheets. Toss the onion slices with the olive oil and balsamic vinegar until evenly coated. Line two rimmed baking sheet with parchment paper.
Have two oven racks evenly spaced in the oven and preheat the oven to 375☏.