Roast Chicken with Lemon and Figs
Transform your dinner table with this irresistible Roast Chicken with Lemon and Figs—a dish that combines succulent, golden-brown chicken with the sweet, jammy flavors of roasted figs and the citrusy brightness of fresh lemons. This recipe is elevated with aromatic garlic, earthy rosemary, and a honey-olive oil glaze that ensures every bite is bursting with flavor. Perfectly seasoned and roasted to juicy perfection, the chicken sits atop a bed of figs and lemon slices, which caramelize beautifully in the oven, creating an unforgettable side. With just 20 minutes of prep and simple yet elegant ingredients, this recipe is ideal for a comforting weeknight dinner or an impressive seasonal dinner party. Serve it alongside the infused pan juices for a truly mouthwatering experience. Keywords: roast chicken with lemon, roasted figs, easy chicken dinner recipe, citrus chicken, sweet and savory chicken.
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Recipe Information
Ingredients
- 1 3.5-4 lb whole chicken
- 8 pieces fresh figs
- 2 whole lemon
- 6 cloves garlic cloves
- 3 sprigs fresh rosemary sprigs
- 3 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 cup chicken stock
- 1 tablespoon honey
Instructions
Preheat your oven to 425°F (220°C).
Pat the chicken dry with paper towels and place it in a large roasting pan.
Season the chicken generously with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper, making sure to season both inside and outside the bird.
Cut one of the lemons into quarters and stuff it into the cavity of the chicken along with 3 garlic cloves and 1 sprig of rosemary.
Truss the legs of the chicken with kitchen twine to ensure even cooking.
In a small bowl, whisk together the olive oil, honey, and the juice of the second lemon. Brush this mixture all over the chicken.
Arrange the fresh figs, remaining lemon (sliced into rounds), garlic cloves, and rosemary sprigs around the chicken in the roasting pan.
Drizzle the figs and lemon slices with a little olive oil and sprinkle them with the remaining 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
Pour the chicken stock into the bottom of the roasting pan to create moisture as the chicken cooks.
Place the roasting pan in the oven and roast the chicken for 80-90 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) in the thickest part of the thigh.
Every 20 minutes, baste the chicken with the pan juices to keep it moist and flavorful.
Once the chicken is cooked, remove it from the oven and let it rest for 10 minutes before carving.
Serve the chicken with the roasted figs and lemon slices on the side, spooning over some of the pan juices for extra flavor.
Nutrition Facts
Calories |
1139 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.9 g | 78% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 149 mg | 50% | |
| Sodium | 1456 mg | 63% | |
| Total Carbohydrate | 113.9 g | 41% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 86.1 g | ||
| Protein | 51.1 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 255 mg | 20% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1583 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
