Balsamic Roasted Chicken With Figs and Sweet Onions |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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I found this recipe on and thought it was absolutely divine! Something every fig plucker must try :) The original recipe calls for a whole chicken but I have used chicken breasts and it turns out just as juicy and tender, though the cooking time should be reduced accordingly. I have altered the original in order to incorporate amounts and seasoning. Ingredients:
1 whole chicken (about 4 pounds) |
mrs. dash table blend seasoning, to taste (or other) |
freshly ground black pepper, to taste |
1 large sweet onion, chopped |
20 fresh figs, fully intact with stems removed |
1/4 cup balsamic vinegar |
1/4 cup extra virgin olive oil |
1 tablespoon maple syrup |
fresh rosemary sprig |
Directions:
1. 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.
2. 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.
3. 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.
4. Add about 1/4 cup of water to the bottom of the pan.
5. 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.
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