ROASTED CHICKEN WITH FIGS AND ROSEMARY
This is truly one of the easiest company-worthy chicken dishes out there. Marinated with citrus zest and rosemary then quickly roasted at high heat, the chicken turns golden, juicy and richly flavored, while the figs cook down into sweet jammy puddles. Use your favorite bone-in chicken parts here, or a mix of pieces. Or if you're starting with a cut up small whole bird (here's a video demonstrating how to do that), add a couple of drumsticks or thighs to reach the 4 1/2 pounds you'll need.
Provided by Melissa Clark
Categories dinner, main course
Time 1h
Yield 6 servings
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 817, UnsaturatedFat 36 grams, Carbohydrate 17 grams, Fat 57 grams, Fiber 3 grams, Protein 57 grams, SaturatedFat 15 grams, Sodium 1000 milligrams, Sugar 13 grams, TransFat 0 grams
ROASTED CHICKEN WITH ROSEMARY
Herbs, garlic and butter give this hearty meal in one a classic flavor. It's a lot like pot roast, except it uses chicken instead of beef. -Isabel Zienkosky, Salt Lake City, Utah
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, melt butter; stir in the seasonings and garlic. Place chicken breast side up on a rack in a shallow roasting pan; tie drumsticks together with kitchen string. Spoon half of the butter mixture over chicken. Place the potatoes, carrots and onions around chicken. Drizzle remaining butter mixture over vegetables. , Bake at 350° for 1-1/2 hours. Baste with cooking juices; bake 30-60 minutes longer, basting occasionally, until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.), Let stand 10-15 minutes, tented with foil if necessary, before carving. Serve with vegetables.
Nutrition Facts : Calories 449 calories, Fat 28g fat (11g saturated fat), Cholesterol 126mg cholesterol, Sodium 479mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 3g fiber), Protein 33g protein.
CITRUSY ROAST CHICKEN WITH PEARS AND FIGS
This juicy, citrus-scented chicken is a perfect dish for that shoulder season between summer and fall, when pears and figs overlap in the market, and evenings cool down enough to turn on the oven. As the chicken roasts, its skin crisps and its fat renders, flavoring the caramelizing fruit in the pan. Before it's served, everything is topped with a garlicky orange relish flecked with parsley and drizzled with sherry vinegar. It's a sweet and savory meal that's simple enough for a weeknight (if you can marinate the chicken the night before), yet festive enough for guests.
Provided by Melissa Clark
Categories dinner, poultry, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Peel 2 of the garlic cloves, and finely grate or mash to a paste. Grate 1 teaspoon zest from the orange (reserve zested orange and remaining garlic clove for serving).
- In a small bowl, combine garlic and zest with 1 tablespoon finely chopped rosemary, salt and pepper.
- Place chicken on a 13-by-17-inch rimmed baking sheet, and rub rosemary mixture all over chicken including underneath the skin and inside the cavity. Chill uncovered in the refrigerator for at least 4 hours and up to overnight.
- Heat oven to 450 degrees. Stuff chicken with rosemary sprigs. Drizzle chicken lightly with oil, and roast for 30 minutes.
- Remove baking sheet from oven and carefully arrange pears and figs, cut-side down, on the hot pan. Continue to roast until chicken is cooked through, another 15 to 25 minutes.
- Transfer chicken to a cutting board to rest for 10 minutes before carving. Roast pears and figs another 5 to 10 minutes, if necessary, until they are caramelized and tender.
- Cut the white pith off the orange, then cut out orange segments into bite-size pieces. Finely grate or mash the remaining garlic clove.
- To serve, transfer figs, pears and chicken to a platter. In the pan with chicken juices, toss orange segments, remaining garlic clove, and a drizzle of sherry vinegar; taste and season with flaky sea salt, if needed. Spoon oranges and pan juices over chicken and fruit on platter, and top with chopped parsley and more flaky sea salt.
ROAST CHICKEN WITH ROSEMARY
When I was in Vicenza, Italy at an open market downtown, I smelled this scrumptious smell of roast chicken at this stand. So I bought one of their chickens and looked what they stuffed in the cavity to make it taste so good! I also do my turkeys like this too!
Provided by LILQUIZ
Categories World Cuisine Recipes European Italian
Time 2h10m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Season chicken with salt and pepper to taste. Stuff with the onion and rosemary. Place chicken in a 9x13 inch baking dish or roasting dish.
- Roast in the preheated oven for 2 to 2 1/2 hours, or until chicken is cooked through and juices run clear. Cooking time will vary a bit depending on the size of the bird.
Nutrition Facts : Calories 290.8 calories, Carbohydrate 1.3 g, Cholesterol 97 mg, Fat 17.2 g, Fiber 0.4 g, Protein 30.8 g, SaturatedFat 4.8 g, Sodium 94 mg, Sugar 0.5 g
ROSEMARY AND FIG CHICKEN
Roasted chicken is a staple on almost every Shabbat table. With this Mediterranean rosemary and fig marinade, it will come out sweet and crispy every time.
Provided by Jewlish by Jamie
Categories Dinner
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Add chicken to a bowl with all the ingredients. Mix thoroughly, cover and refrigerate for 2-6 hours (the longer the better). Preheat oven to 400°F/200°C. Place chicken on oven rack and roast for 30-40 minutes until golden brown.
Nutrition Facts :
ROAST CHICKEN WITH LEMON AND FIGS
This recipe is one of those "gee that looks good" as you flip through your cookbooks looking for meal ideas. When you actually do make it, the recipe, to me, is a wonderful treat. I found this recipe in a Weight Watchers cookbook. 6 points
Provided by Amber of AZ
Categories One Dish Meal
Time 50m
Yield 5-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 400.
- Spray a 9 X 13-inch baking dish with nonstick spray.
- Trim the ends from 1 lemon: cut into very thin, round slices (about 12).
- Place the lemon slices and the figs in the baking dish.
- You may want extra lemon slices.
- They are really good to eat after they have been cooking under the chicken.
- Arrange the chicken breast or pieces.
- Sprinkle with salt and pepper.
- Squeeze enough juice from the remaining 2 lemons to equal 3 tablespoons; transfer to a small bowl.
- Stir in the brown sugar, vinegar and water.
- Pour the lemon mixture over the chicken; cover the baking dish loosely with foil.
- Roast the chicken 35 minutes.
- Remove the foil and roast, uncovered, basting the chicken twice, until cooked through, 15 minutes more.
- With a slotted spoon transfer the chicken, figs and lemon slices with a slotted spooon to a serving platter.
- Discard the fat from the pan drippings; spoon over the chicken.
Nutrition Facts : Calories 381.4, Fat 13.8, SaturatedFat 3.9, Cholesterol 92.8, Sodium 332.6, Carbohydrate 34.2, Fiber 3.9, Sugar 26.8, Protein 31.7
ROASTED ROSEMARY CHICKEN AND VEGETABLES
Chicken and vegetables roasted with a rosemary, balsamic vinegar marinade.
Provided by Sandy
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a cookie sheet with aluminum foil, and coat with cooking spray.
- In a large bowl, combine olive oil, balsamic vinegar, rosemary, red pepper flakes, and garlic. Place chicken in the bowl, and marinate 5 minutes. Transfer to a baking dish, reserving marinade in the bowl.
- Place green bell pepper, red bell pepper, red onion, carrots, and eggplant in the marinade, and toss to coat. Arrange in a single layer on the prepared cookie sheet.
- Place the chicken and vegetables in the preheated oven. Bake chicken for 20 minutes, or until juices run clear. Bake the vegetables for 35 minutes, or until the edges of the vegetables brown.
Nutrition Facts : Calories 380.9 calories, Carbohydrate 21 g, Cholesterol 67.2 mg, Fat 21.6 g, Fiber 7.7 g, Protein 27.3 g, SaturatedFat 3.4 g, Sodium 101.7 mg, Sugar 11 g
ROASTED CHICKEN WITH FRESH FIGS AND ONIONS
This recipe looked so good I wanted to save it before I lost it. I hope to try it soon. I found it in Longo's Experience magazine where it's part of an add for Maple Leaf Foods. It's a combination of sweet figs, carmelized onion and roast chicken. It's easy to make and looks good enough for company. Tip: To get a correct reading when using a thermometer, make sure it�s not touching any bone, and is inserted in the dark meat, which takes longer to cook.
Provided by Dreamer in Ontario
Categories < 4 Hours
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 896.7, Fat 64.5, SaturatedFat 16.8, Cholesterol 243.8, Sodium 986.5, Carbohydrate 17.8, Fiber 3.2, Sugar 11.2, Protein 60
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