180 minutes
A harmonious blend of savory and sweet, this roasted chicken is seasoned with rosemary and garlic and roasted alongside ripe figs for a cozy dinner.
Bone-in Chicken Parts, assorted
0 lb
tablespoons
Rosemary Sprigs, needles removed
sprigs
Garlic Clove, grated or minced
each
Orange, zest and juice
each
teaspoons
Figs, quartered
each
Jalapeño, thinly sliced
each
Extra Virgin Olive Oil, drizzled
to taste
1. Marinate the Chicken
In a large bowl, toss the chicken with coarse kosher salt, rosemary needles, grated or minced garlic cloves, zest and juice of half an orange, and black pepper. Let the chicken marinate for at least two hours or overnight.
2. Prepare for Roasting
Arrange the marinated chicken on two rimmed baking sheets, ensuring space between each piece. Place quartered figs around the chicken. Scatter thinly sliced jalapeño over the top and drizzle everything with extra-virgin olive oil.
3. Roast the Chicken
Roast the chicken in a preheated oven at 450 degrees Fahrenheit. Chicken breasts should be cooked for 25-30 minutes and dark meat for 30-40 minutes, switching the positions of the baking pans halfway through to ensure even cooking.
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