Roast Chicken With Lemon And Figs Recipes

ROASTED CHICKEN WITH FIGS AND ROSEMARY

Steps:

• In a large bowl, toss chicken with salt, rosemary, garlic, citrus zest and pepper. Cover and refrigerate for at least 2 hours and up to overnight (the longer the better).
• Heat oven to 450 degrees. Spread chicken pieces out on two rimmed baking sheets, making sure there is plenty of room between the pieces. Arrange figs among the chicken pieces, then scatter jalapeño slices on top. Drizzle everything generously with olive oil.
• Roast, switching the position of the baking pans after 15 minutes so everything browns evenly, until the chicken is golden and cooked through. This should take about 25 to 30 minutes for the breast meat, and 30 to 40 for the dark meat. Serve chicken with the orange or lemon wedges for squeezing, if you like.

EGYPTIAN LEMON CHICKEN WITH FIGS

Steps:

• Preheat the oven to 400°.
• Squeeze the juice from one of the lemons into a small bowl, add the brown sugar, vinegar and water. Mix well and set aside.
• Slice the remaining lemon and arrange evenly, along with the figs in a 13x9 baking dish.
• Place the chicken thighs on top in a single layer, then drizzle the vinegar mixture over the chicken.
• Sprinkle with the thyme and salt.
• Bake at 400° for about 40 minutes, or until chicken is no longer pink in the middle and juices run clear, basting half-way through cook time.
• Sprinkle with cilantro and serve immediately.

ROAST CHICKEN WITH LEMON AND FIGS

Steps:

• Preheat the oven to 400.
• Spray a 9 X 13-inch baking dish with nonstick spray.
• Trim the ends from 1 lemon: cut into very thin, round slices (about 12).
• Place the lemon slices and the figs in the baking dish.
• You may want extra lemon slices.
• They are really good to eat after they have been cooking under the chicken.
• Arrange the chicken breast or pieces.
• Sprinkle with salt and pepper.
• Squeeze enough juice from the remaining 2 lemons to equal 3 tablespoons; transfer to a small bowl.
• Stir in the brown sugar, vinegar and water.
• Pour the lemon mixture over the chicken; cover the baking dish loosely with foil.
• Roast the chicken 35 minutes.
• Remove the foil and roast, uncovered, basting the chicken twice, until cooked through, 15 minutes more.
• With a slotted spoon transfer the chicken, figs and lemon slices with a slotted spooon to a serving platter.
• Discard the fat from the pan drippings; spoon over the chicken.

ROASTED CHICKEN WITH FRESH FIGS AND ONIONS

Steps:

• Combine the lemon rind, parsley, garlic, chopped rosemary, and olive oil. Coat the chicken with this mixture, and place the whole sprig of rosemary and half the lemon into the cavity of the chicken,and reserving half lemon for placing around pan when roasting.
• Place the chicken in a roasting pan and arrange the onion and remaining lemon half around it, sprinkling with the soy sauce and oil.
• (Optional: Add an additional quartered lemon to pan, to roast around the chicken, and add as a garnish to each serving.).
• Roast the chicken in a 375 degree F (190 degree C) oven for 45 minutes.
• Arrange the figs around the chicken, and continue to cook for about 30 to 45 minutes until done ,or when the temperature reaches 185 degrees F (85 degrees C) when measured with a thermometer in the thigh (see tip in recipe description).
• Discarding the half lemon and rosemary sprig; transfer the chicken, onions, and figs to a platter and serve garnished with fresh rosemary.

FIG AND LEMON CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Squeeze juices from halved lemon into a small bowl, then stir in brown sugar, vinegar and water; set aside.
• Place figs and sliced lemon segments in the bottom of an 11x16 inch baking/roasting dish.
• Arrange chicken thighs on top, then pour vinegar mixture over chicken.
• Finally, sprinkle with salt and dried parsley to taste.
• Bake/roast at 400 degrees F (200 degrees C) for 50 minutes, basting frequently (turn figs if they begin to brown).
• With a slotted spoon, remove chicken, figs and lemon slices from baking dish and place on a warm platter.
• Skim fat from cooking juices, then pour over chicken as sauce.
• Garnish with fresh parlsey and serve.

CHICKEN WITH FIGS AND LEMON (CROCK POT)

Steps:

• Brown chicken over medium high heat, 5-6 minutes, turning once.
• Combine broth through garlic in 5 quart slow cooker. Stir until well blended.
• Add onion, figs and chicken making sure broth covers chicken.
• Cover and cook on low for 6-8 hours.
• Great over couscous, bulgur or rice.