Butterflied Rosemary Chicken with Fig Dipping Sauce

Butterflied Rosemary Chicken with Fig Dipping Sauce
Servings: 6 to 8 Prep 25 mins Roast 400°F 45 mins Stand 10 mins


  • 2 tablespoons olive oil
  • 1 tablespoon minced fresh garlic
  • 1 tablespoon snipped fresh rosemary
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon finely shredded lemon peel
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 3 1/2 - 4 pound whole chicken, butterflied
  • 1 cup apricot nectar
  • 1 cup dried black Mission figs, stems removed and coarsely chopped
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon snipped fresh rosemary
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper

Make It

Make It:

1. Preheat oven to 400 degrees 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.

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

3. 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.

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

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 415, Fat, total (g): 16, chol. (mg): 161, sat. fat (g): 4, carb. (g): 26, Monounsaturated fat (g): 8, Polyunsaturated fat (g): 3, fiber (g): 4, sugar (g): 20, pro. (g): 42, vit. A (IU): 534, vit. C (mg): 4, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 9, Pyridoxine (Vit. B6) (mg): 1, Folate (µg): 8, Cobalamin (Vit. B12) (µg): , sodium (mg): 394, Potassium (mg): 563, calcium (mg): 101, iron (mg): 6, Percent Daily Values are based on a 2,000 calorie diet.