Roasted Chicken With Fresh Figs And Onions Recipes

BALSAMIC ROASTED CHICKEN WITH FIGS AND SWEET ONIONS

Steps:

• Preheat oven to 475 degrees. Rinse chicken under cold running water. Place it into a 9 x 13-inch baking dish or other roasting pan. Generously sprinkle with Ms. Dash and freshly ground black pepper.
• Place the chopped onion inside the cavity of the chicken and around it on the bottom of the pan. Place the figs around the chicken.
• Whisk together the balsamic vinegar, olive oil, and maple syrup in a small bowl or cup. Pour over the chicken. Place a few fresh rosemary springs on and around the chicken.
• Add about 1/4 cup of water to the bottom of the pan.
• Place in the oven and roast at 475 degrees for about 20 minutes to seal in the juices. Reduce heat to 325 degrees and continue to cook until juices run clear, about another 1 1/2 hours.

CHICKEN AND ROASTED FIGS

Steps:

• 1. Preheat oven to 400°. In a small bowl, whisk together 1/4 cup water, the vinegar, and cornstarch. Whisk in honey and set aside. Sprinkle chicken on both sides with 3/4 teaspoons salt and 1/2 teaspoons pepper.1.
• 2. Heat a heavy 12- to 14-in. ovenproof frying pan over medium-high heat until hot. Add oil and swirl to coat, then add chicken skin side down and brown until skin is deep golden and crisp, 8 to 10 minutes. Turn over and brown other side, 2 to 3 minutes more. Transfer chicken to a plate and set aside.
• 3. Discard all but 2 tablespoons fat from frying pan, reduce heat to medium, and cook shallots until translucent, 3 to 5 minutes. Add garlic and cook 1 minute more. Give the cornstarch mixture a stir, and add it and the chopped oregano, and remaining 1/4 teaspoons each salt and pepper to the skillet; cook until mixture bubbles and thickens, 1 to 2 minutes.
• 4. Set chicken skin side up in frying pan and add figs. (If you do not have an ovenproof skillet, transfer everything to a baking pan). Roast in oven until figs soften and caramelize slightly and meat is no longer pink at bone, about 15 minutes (or to internal temperature of 165 deg). Divide chicken, figs, and sauce among plates and top with whole oregano leaves.
• Notes; Chicken thighs vary wildly in size. The two in my photo were about 1 1/4 lbs together. I cooked them a little longer in the skillet, so as to keep the time in the oven the same. I made the whole recipe of the sauce, but would not make quite that much next time if not making the entire recipe - it didn't caramelize enough in the oven. It was still delicious - like lick the plate delicious - but I would have liked it to caramelize. I sliced the garlic instead of chopping it, and just stripped the oregano leaves off the stems, as I had tender, young stems with small leaves.

ROAST CHICKEN WITH LEMON AND FIGS

Steps:

• Preheat the oven to 400.
• Spray a 9 X 13-inch baking dish with nonstick spray.
• Trim the ends from 1 lemon: cut into very thin, round slices (about 12).
• Place the lemon slices and the figs in the baking dish.
• You may want extra lemon slices.
• They are really good to eat after they have been cooking under the chicken.
• Arrange the chicken breast or pieces.
• Sprinkle with salt and pepper.
• Squeeze enough juice from the remaining 2 lemons to equal 3 tablespoons; transfer to a small bowl.
• Stir in the brown sugar, vinegar and water.
• Pour the lemon mixture over the chicken; cover the baking dish loosely with foil.
• Roast the chicken 35 minutes.
• Remove the foil and roast, uncovered, basting the chicken twice, until cooked through, 15 minutes more.
• With a slotted spoon transfer the chicken, figs and lemon slices with a slotted spooon to a serving platter.
• Discard the fat from the pan drippings; spoon over the chicken.

ROASTED CHICKEN WITH FIGS AND ROSEMARY

Steps:

• In a large bowl, toss chicken with salt, rosemary, garlic, citrus zest and pepper. Cover and refrigerate for at least 2 hours and up to overnight (the longer the better).
• Heat oven to 450 degrees. Spread chicken pieces out on two rimmed baking sheets, making sure there is plenty of room between the pieces. Arrange figs among the chicken pieces, then scatter jalapeño slices on top. Drizzle everything generously with olive oil.
• Roast, switching the position of the baking pans after 15 minutes so everything browns evenly, until the chicken is golden and cooked through. This should take about 25 to 30 minutes for the breast meat, and 30 to 40 for the dark meat. Serve chicken with the orange or lemon wedges for squeezing, if you like.