Roast Chicken with Figs

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

This delicious chicken tray bake couldn’t be easier. Bone in skin on chicken thighs (or use a cut up whole bird) marinated with a mixture of lemon, marjoram, fennel, garlic, olive oil, and honey, then roasted with onion wedges and figs at high heat for 30 minutes until chicken has turned golden brown, crispy and beautifully aromatic.

 

Marinade
Zest of 1 lemon 1 tbsp Dried Marjoram 1 tsp Fennel seeds, ground 3 Garlic cloves, crushed 2 tbsp Olive oil 2 tbsp Clear honey 1 tsp Sea salt flakes ½ tsp Freshly milled black pepper	6-8 Bone in, skin on chicken thighs 15 g Fresh sage (or 8 thyme sprigs) 1 Organic lemon (use the one that’s zested for the marinade), cut into 8 wedges 4-5 Onions, peeled and cut into wedges 2 tbsp Olive oil 1 tsp Sea salt flakes 125 ml Chicken stock (or water) 1 tbsp Chopped flat parsley, to garnish

1. Mix all the marinade ingredients together and rub into the chicken thighs, cover and marinate in the fridge for at least 3 hours, preferably overnight.
2. Preheat the oven to 210C/410F. Take a large roasting tin and scatter the sage over the base. Top with the lemon wedges and onion wedges. Drizzle with olive 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 30 minutes until the chicken skin is deep golden brown.
3. Remove from the oven, add chicken stock or 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 chopped parsley.

© 2025 | http://angiesrecipes.blogspot.com