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Recipe Summary

prep:
25 mins
roast:
45 mins
stand:
10 mins
total:
1 hr 20 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Make It:
  • Preheat oven to 400°F; place rack in the middle of the oven. Line a 15x10x1-inch baking pan with foil; coat the foil with nonstick cooking spray and set aside. In a small bowl mix together 1 tablespoon of the oil, garlic, 1 tablespoon rosemary, vinegar, lemon peel, mustard, 1/4 teaspoon of the salt, and 1/4 teaspoon pepper. Very gently loosen the skin over the breast and legs of chicken. Spoon rosemary mixture over the breast and leg meat and rub in. Place chicken, breast side up, in prepared pan. Drizzle with remaining 1 tablespoon oil and sprinkle with 1/4 teaspoon each salt and pepper.

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  • Roast, uncovered, for 45 minutes or until an instant-read thermometer inserted in breast registers 170°F. Remove and cover with foil; let stand 10 minutes.

  • Meanwhile, in a medium saucepan combine the nectar, figs, lemon juice, 1/2 teaspoon rosemary, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Bring to boiling over medium-high heat. Boil gently, uncovered, for 2 minutes. Remove from heat and cool 5 minutes. Transfer to a food processor or blender. Cover and process or blend about 10 seconds or until smooth. If necessary, add enough additional nectar to thin to desired consistency.

  • Cut chicken into 8 pieces. Serve fig sauce with chicken.

Nutrition Facts

415 calories; fat 16g; cholesterol 161mg; saturated fat 4g; carbohydrates 26g; mono fat 8g; poly fat 3g; insoluble fiber 4g; sugars 20g; protein 42g; vitamin a 534.5IU; vitamin c 4.1mg; thiamin 0.2mg; riboflavin 0.4mg; niacin equivalents 8.9mg; vitamin b6 0.6mg; folate 8.1mcg; vitamin b12 0.4mcg; sodium 394mg; potassium 563mg; calcium 101mg; iron 5.9mg.
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