Roasted Chicken With Fresh Figs And Onions Recipes

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.

Steps:

• In a large skillet, saute onions in butter until tender. Add the figs, honey, lemon juice, garlic and salt. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until mixture is thick, stirring occasionally., Place chicken in two greased 13x9-in. baking dishes. Spoon onion mixture over chicken. Sprinkle with paprika. Bake at 350° for 35-40 minutes or until a thermometer reads 180°. Serve with pan juices.

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.

Steps:

• Heat the oven to 500 degrees. Combine the lemon juice, 1/2 cup parsley, garlic and some salt and pepper, and rub this mixture all over the chicken. Put the chicken, breast side down, on a rack in a roasting pan and put the pan in the oven.
• While it's roasting, melt the butter or heat the olive oil in a medium skillet or saucepan over medium heat, then add the onions; cook, stirring occasionally, until softened, 10 to 15 minutes. Stir in the remaining parsley and the stock.
• After the chicken has roasted for about 20 minutes, spoon some of the onion mixture over it, then turn the bird breast side up. Top with more of the onion mixture, leaving some in the saucepan. Baste again after 10 minutes; at this point the breast should be beginning to brown (if it isn't, roast a few more minutes). Turn the heat down to 325 degrees, baste again, and roast until an instant-read thermometer inserted into the thickest part of the thigh reads 155 to 165 degrees. Total roasting time will be about an hour and a half.
• Remove the chicken from the oven and let it rest for about 5 minutes. Meanwhile, pour some or all of the pan juices into the saucepan with the remaining onion mixture and bring to a boil; reduce slightly if the mixture is thin. Carve the chicken and serve with the sauce.