Roasted Chicken with Fresh Figs and Onions
Elevate your dinner table with the irresistible flavors of Roasted Chicken with Fresh Figs and Onions. This recipe combines tender, golden-brown chicken with the natural sweetness of fresh figs and caramelized red onions, all infused with a luscious glaze of honey, balsamic vinegar, and olive oil. Fragrant rosemary and garlic add earthy depth, while a splash of chicken stock ensures juicy perfection. With minimal prep and a stunning presentation, this dish is perfect for cozy family meals or elegant entertaining. Serve it with the rich pan juices drizzled on top for a show-stopping main course that's sweet, savory, and utterly satisfying. Perfect for seasonal gatherings or weeknight indulgence, this one-pan recipe is as simple as it is sophisticated.
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Recipe Information
Ingredients
- 1 4-5 lbs whole chicken
- 1 lb fresh figs
- 2 large red onions
- 3 tbsp olive oil
- 2 tbsp honey
- 2 tbsp balsamic vinegar
- 2 sprigs fresh rosemary
- 4 garlic cloves
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 cup chicken stock
Instructions
Preheat your oven to 400°F (200°C).
Rinse the chicken and pat it dry with paper towels. Set it aside.
Cut the figs in half and the red onions into wedges. Leave the garlic cloves whole but smash them slightly with the side of a knife.
In a small bowl, whisk together the olive oil, honey, balsamic vinegar, salt, and black pepper.
Place the chicken in a large roasting pan. Brush the olive oil mixture all over the chicken, making sure to coat it evenly.
Scatter the figs, onion wedges, and smashed garlic around the chicken in the roasting pan.
Tuck the rosemary sprigs into the cavity of the chicken and scatter a few on the vegetables.
Pour the chicken stock into the bottom of the pan to keep everything moist during roasting.
Place the pan in the oven and roast the chicken for about 1 hour and 15 minutes, or until the internal temperature in the thickest part of the chicken reaches 165°F (74°C) and the skin is golden brown.
Halfway through roasting, gently stir the onions and figs to coat them in the pan juices.
Once the chicken is done, remove it from the oven and let it rest for 10 minutes before carving.
Serve the roasted chicken with the figs, onions, and pan juices spooned over the top for a perfectly balanced and flavorful meal.
Nutrition Facts
Calories |
1356 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.3 g | 77% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 2604 mg | 113% | |
| Total Carbohydrate | 170.1 g | 62% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 136.0 g | ||
| Protein | 50.2 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 326 mg | 25% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 2205 mg | 47% | |
*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.
