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Roast chicken with figs and shallots


Serves: 4
timePrep time: 40 mins (if jointing the chicken)
timeTotal time:
Roast chicken with figs and shallots
Recipe photograph by Stuart West

Roast chicken with figs and shallots

This impressive dish couldn’t be easier. You marinate the chicken overnight, pop the ingredients all in a tin, and roast in the oven before adding the finishing touches

Serves: 4
timePrep time: 40 mins (if jointing the chicken)
timeTotal time:

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Nutritional information (per serving)
Calories
450Kcal
Fat
20gr
Saturates
4gr
Carbs
17gr
Sugars
17gr
Fibre
3gr
Protein
48gr
Salt
2.8gr

Honey & Co.

Honey & Co.

Sarit Packer and Itamar Srulovich own Honey & Co in London. This bustling Middle Eastern eaterie is always packed and the great food and warmth of the owners make it a local gem. They have released three books Honey & Co: The Baking Boo, Food from the Middle East and Chasing Smoke
See more of Honey & Co.’s recipes
Honey & Co.

Honey & Co.

Sarit Packer and Itamar Srulovich own Honey & Co in London. This bustling Middle Eastern eaterie is always packed and the great food and warmth of the owners make it a local gem. They have released three books Honey & Co: The Baking Boo, Food from the Middle East and Chasing Smoke
See more of Honey & Co.’s recipes

Ingredients

  • 1 x 1.9kg whole chicken, jointed into 8 pieces (or 8 thighs)
  • 1 x 30g pack basil
  • 1 lemon (use the one that’s zested for the marinade, below), cut into 8 wedges
  • 12 small shallots, peeled and halved
  • 8 fresh figs, halved
  • 2 tbsp olive oil
  • 1 tsp sea salt flakes
For the marinade
  • zest of 1 lemon
  • 1 tbsp dried oregano
  • 1 tsp fennel seeds, ground
  • 3 garlic cloves, crushed
  • 1 tbsp sea salt flakes
  • 2 tbsp olive oil
  • 2 tbsp clear honey

Step by step

Get ahead
Marinate the chicken pieces overnight.
  1. Mix all the marinade ingredients together and season well with black pepper. Rub into the chicken pieces, cover and marinate in the fridge for at least 3 hours, preferably overnight.
  2. Preheat the oven to 220°C, fan 200°C, gas 7. Take a large roasting tin and scatter the bunch of basil over the base (reserve a few small leaves to garnish). Top with the lemon wedges and shallot halves. Drizzle with 2 tablespoons of oil, gently toss to coat, and sprinkle with the salt flakes. Add the chicken pieces, skin side up. Pour over any remaining marinade and roast for 25-30 minutes until the chicken skin is deep golden brown.
  3. Remove from the oven, add 125ml of water to the roasting pan, as well as the fig halves. Baste the chicken with the juices then return to the oven for a final 10-15 minutes. Baste again before serving, and scatter with the reserved basil.

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