Figs and roasted chicken – perfect comfort food for autumn. As it roasts, the aroma fills the house. Figs are easy to find in the markets this time of year.
Roasted chicken with figs (from Israeli Kitchen blog)
1 whole, clean, roasting chicken
2 larges cloves garlic, chopped fine
2 tablespoons olive oil (original recipe calls for oil infused with rosemary – I just added some fresh rosemary to the oil)
1 tablespoon coarse salt
black pepper, 3 or 4 grinds
1 small bunch basil leaves, stems taken off
14 small figs, halved and their stems cut away
2 tablespoons warmed honey
a dash of soy sauce
Squeeze the juice of the lemon over the chicken. Rub the lemon half all over the chicken. Tuck the spent lemon half into the cavity of the chicken. Cover the chicken and let it soak up the lemon while you’re preparing the next steps.
In a small bowl, combine 1 tablespoon olive oil with the garlic, coarse salt, black pepper, and soy sauce. Rub the oily mix well over the chicken. Sweep up any garlic pieces that may fall onto the roasting pan and tuck them under the chicken.
Stuff the basil leaves under the skin of the chicken, anywhere you can fin or force room. Put any extra leaves inside the cavity of the chicken alongside the lemon half. Pile the figs up next to the chicken. Drizzle them with the remaining tablespoon of olive oil and the honey.
Tear off a strip of tin foil and fold it so that it covers the figs, but not the chicken. Let the tin foil lie lightly over the figs; don’t tuck it in around them. Roast at 350 degrees F. til the chicken is a nice golden color. Serve with rice or couscous.