Baked Rosemary Lemon Chicken with Figs


By Dane Feldman

Photo by Dane Feldman.

In my house, we grill even when there’s snow on the ground with heavy coats on and winter boots. For those of you who are fair-weather grillers, oven baked chicken is at least as good as grilled chicken, if not better.

What you’ll need:
1 chicken, separated
1/4 cup extra-virgin olive oil
1 lemon
1 tbsp crushed garlic
4-5 sprigs rosemary
6-8 figs
1/4 cup crème de cassis
1 tsp turbinado sugar
Orange zest

Juice the lemon into a sealable bag. Slice and add the rest of the lemon to the bag. Add in the olive oil, garlic, and rosemary before shaking. Drop in the chicken and shake again. Let it sit in fridge for 4-5 hours.

Preheat the oven to 400.

Slice the figs into a bowl. Add in the crème de cassis, orange zest, and sugar. Stir with a spoon and let the figs marinade.

Put the chicken and chicken marinade (including rosemary sprigs and lemon) into a big roasting pan. Bake for about 45 minutes to 1 hour.

After 30 minutes, spoon in the figs.


Exit mobile version