This tasty Roasted Chicken with Figs and Sweet Onions looks complicated, but is actually a cinch thanks to our secret weapon, Sallie’s Fig Sweet Onion + Rosemary Jam!
ROASTED CHICKEN WITH FIG SWEET ONION + ROSEMARY
1 whole chicken (around 4 lbs.)
Salt and Pepper
2 sweet onions chopped
12 figs (fresh, frozen or dried)
¼ cup balsamic vinegar
¼ cup extra virgin olive oil
Fresh rosemary sprigs
Preheat oven to 475 degrees. Rinse chicken, clean out cavity. Season with salt and pepper. Place into a baking dish or roasting pan. Put the chopped onions inside the cavity and under/around the chicken in the pan. Place the figs around the chicken. Mix together the Fig, Sweet Onion + Rosemary jam, balsamic vinegar and olive oil and pour over the chicken. Place some rosemary sprigs on and around the chicken. Put in the oven and roast at 475 degrees for about 20 minutes. Then reduce the heat to 325 degrees and continue to cook for about 1 ½ hours. Serve over couscous, rice or bulgur.