Roasted Chicken With Fresh Figs And Onions Recipes

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ROASTED CHICKEN WITH FRESH FIGS AND ONIONS



Roasted Chicken With Fresh Figs and Onions image

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

1 tablespoon lemon rind, finely grated
3 tablespoons parsley, chopped
2 garlic cloves, finely minced
1 tablespoon fresh rosemary, chopped plus 1 whole sprig
1 lemon, rinsed and quartered
1 teaspoon olive oil
1 whole chicken, about 3-1/2 lbs (1.5 kg)
2 medium onions, cut into eighths
3 tablespoons soy sauce
3 tablespoons olive oil
4 fresh figs, whole, halved and quartered or 2 peaches, halved and quartered
rosemary sprig (to garnish)
1 lemon, rinsed and quartered (optional)

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

CHICKEN WITH ONIONS AND FIGS



Chicken with Onions and Figs image

Friends and family can't get enough of tender chicken thighs in a sweet onion and fig sauce. When prepared this way, the meat turns out moist every time.-Helen Conwell, Fairhope, Alabama

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 8 servings.

Number Of Ingredients 9

3 large red onions, halved and sliced
3 tablespoons butter
10 dried figs, coarsely chopped
1/4 cup honey
2 tablespoons lemon juice
1 garlic clove, minced
1 teaspoon salt
4 pounds boneless skinless chicken thighs
1 teaspoon paprika

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.

Nutrition Facts : Calories 503 calories, Fat 22g fat (8g saturated fat), Cholesterol 169mg cholesterol, Sodium 463mg sodium, Carbohydrate 30g carbohydrate (23g sugars, Fiber 4g fiber), Protein 45g protein.

BALSAMIC ROASTED CHICKEN WITH FIGS AND SWEET ONIONS



Balsamic Roasted Chicken With Figs and Sweet Onions image

I found this recipe on nourishingmeals.com 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.

Provided by Peachie Keene

Categories     Chicken Breast

Time 2h5m

Yield 4-6 serving(s)

Number Of Ingredients 9

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

Steps:

  • 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.
  • 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.
  • 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.
  • Add about 1/4 cup of water to the bottom of the pan.
  • 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.

ROASTED CHICKEN WITH FIGS AND ROSEMARY



Roasted Chicken With Figs and Rosemary image

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

4 1/2 pounds bone-in chicken parts
1 tablespoon coarse kosher salt
2 rosemary sprigs, needles removed from stems (discard the stems)
2 garlic cloves, grated on a microplane or finely minced
1/2 teaspoon finely grated orange or lemon zest, plus optional orange or lemon wedges for serving
1/2 teaspoon black pepper
1 pound ripe figs, stemmed and quartered lengthwise
1 to 2 jalapeño or red chile peppers, halved, seeded and thinly sliced
Extra-virgin olive oil, for drizzling

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

CITRUSY ROAST CHICKEN WITH PEARS AND FIGS



Citrusy Roast Chicken With Pears and Figs image

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

3 garlic cloves
1 large orange
1 tablespoon finely chopped fresh rosemary, plus 2 whole sprigs
2 teaspoons fine sea salt
1 teaspoon freshly ground black pepper
1 (3 1/2- to 4-pound) whole chicken, patted dry
Extra-virgin olive oil, for drizzling
8 seckel pears, halved and cored (or use 4 small ripe Bartlett, Anjou or other pears, quartered)
8 ounces ripe fresh figs (4 to 6 figs), halved lengthwise
Sherry vinegar, for serving
Flaky sea salt, for serving
1/2 cup parsley leaves, coarsely chopped, for serving

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.

FRESH FIGS AND CHICKEN THIGHS IN SHALLOT-BALSAMIC REDUCTION



Fresh Figs and Chicken Thighs in Shallot-Balsamic Reduction image

Chicken thighs and fresh figs are simmered in and topped with a shallot-balsamic reduction in this one-pot dinner dish that's perfect for entertaining.

Provided by Bibi

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 45m

Yield 8

Number Of Ingredients 9

8 skinless, boneless chicken thighs
salt and ground black pepper to taste
3 tablespoons extra-virgin olive oil
10 fresh figs, stemmed and quartered
1 ½ cups chicken broth
¼ cup balsamic vinegar
1 large shallot, sliced lengthwise
1 tablespoon minced fresh rosemary
fresh rosemary, for garnish

Steps:

  • Pat chicken thighs dry and season both sides with salt and pepper.
  • Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken thighs and cook, 3 to 4 minutes on each side. Add figs, chicken broth, balsamic vinegar, and shallot. Bring contents to a boil, cover, reduce heat, and let simmer until chicken thighs are no longer pink in the centers and an instant-read thermometer inserted into the centers reads at least 165 degrees F (74 degrees C), about 8 minutes. Transfer thighs to a serving plate and keep warm.
  • Remove figs from the skillet using a slotted spoon and place them around the chicken on the plate.
  • Add minced rosemary to the skillet contents, increase heat to medium-high, and allow contents to come to a full boil to create a the reduction. Continue to boil, stirring often, until liquid reduces to approximately 1 cup, 8 to 10 minutes. Drizzle balsamic reduction over chicken and figs and garnish with rosemary sprigs. Serve warm.

Nutrition Facts : Calories 199.6 calories, Carbohydrate 14.7 g, Cholesterol 43.6 mg, Fat 10.3 g, Fiber 1.9 g, Protein 12.5 g, SaturatedFat 2.1 g, Sodium 280.5 mg, Sugar 11.7 g

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