Roasted Chicken With Fresh Figs And Onions Recipes

PAN ROASTED CRISPY CHICKEN THIGHS WITH FIGS

Steps:

• Preheat oven to 425 degrees.
• Season the thighs with salt and pepper on both sides. In a large stainless-steel skillet, heat the olive oil over med-high heat and then four chicken thighs skin side down. Cook the chicken until the skin is golden and crispy, approximately 8-12 minutes. It will release from the pan without effort when it's ready to turn. Turn the chicken over and cook for an additional 3-4 minutes. Transfer to a plate and repeat with the remaining chicken.
• Pour off all but 2 tablespoons fat and return the pan to the heat. Add the onions and cook until softened. Add the garlic and cook for 1 minutes. Return the chicken back to the pan, skin side up, and add the figs and thyme.
• Roast the chicken in the oven for 25-30 minutes or until done. Serve immediately.

ROASTED CHICKEN WITH FRESH FIGS AND ONIONS

Steps:

• Combine the lemon rind, parsley, garlic, chopped rosemary, and olive oil. Coat the chicken with this mixture, and place the whole sprig of rosemary and half the lemon into the cavity of the chicken,and reserving half lemon for placing around pan when roasting.
• Place the chicken in a roasting pan and arrange the onion and remaining lemon half around it, sprinkling with the soy sauce and oil.
• (Optional: Add an additional quartered lemon to pan, to roast around the chicken, and add as a garnish to each serving.).
• Roast the chicken in a 375 degree F (190 degree C) oven for 45 minutes.
• Arrange the figs around the chicken, and continue to cook for about 30 to 45 minutes until done ,or when the temperature reaches 185 degrees F (85 degrees C) when measured with a thermometer in the thigh (see tip in recipe description).
• Discarding the half lemon and rosemary sprig; transfer the chicken, onions, and figs to a platter and serve garnished with fresh rosemary.

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.