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Roast Chicken and Figs

August 22nd, 2012

Every summer our enormous old fig tree boasts upwards of 50+ pounds of green figs, filled with bright pink flesh. Depending on the weather, they can get as large as a baseball!

Even though they are so delicious, I somehow kind of struggle to know what to do with them all. So at a certain point I stop chasing the birds away and think that I am being greedy in hoarding them- I mean, even with jam and chutney, there are only so many ways to use them up.

So I have started trying to push myself into figuring out new ways to use them. I thought with school starting (for some, this week!) that using them in a savory week night dinner would be a good new idea. So I simply roasted them with chicken, and it was soooo good!

Savory onions and sweet figs combine with crispy skin and juicy chicken to form perfect little mouthfuls! And best of all it is gorgeous and takes about 5 minute to prepare, which makes it great for a school night. Then you can simply walk away and get other things done, or focus on some great side dishes to go with it.

Any other fig recipe requests or ideas?

To make this recipe, you do this:

Preheat the oven to 450 degrees.

Slice a large yellow onion into thick rings and place them on a baking sheet. Place the chicken on top of the onion rings. Drizzle the bird with olive oil and sprinkle with salt and pepper.

Arrange the figs, whole or sliced around the chicken, and stuffed in the cavity of the chicken.

Place the pan in the oven and reduce the heat to 400.

Roast the chicken for 50 minutes until the skin is crispy and the juices run clear.

Remove the chicken and let it rest for a few minutes before carving and serving with the roasted figs and onion rounds.