Description
Sticky, succulent and oh so divine, this fig rosemary sticky glazed roast chicken is fast enough for a weeknight meal or your Thanksgiving turkey.
Ingredients
Units
Scale
- 1 Whole Chicken, thawed and giblets removed and patted dry
- 1/2 cup Balsamic Glaze – Use this How-To
- 3 Cloves Garlic, minced
- 3 Sprigs Rosemary, destemmed and minced
- 2 tsp Salt
- 1 tsp Pepper
- 1/4 cup Butter, softened
- 5–6 Fresh Figs (optional. If you omit fresh figs, add additional 1/4 cup Fig Preserves for glaze)
- 1/2 cup Fig Preserves
Instructions
- Preheat oven to 400 degrees.
- In a small bowl combine softened butter, half of the garlic and half of the other herbs, stirring to combine.
- Using fingers, separate the skin covering the chicken breasts from the meat of the breasts. Using fingers rub the butter between the skin and the chicken breast meat, evenly over both breasts. Pull skin taught to cover the breasts.
- In a small sauce pan, combine the fig preserves, all the remaining herbs, salt and pepper, and balsamic glaze. Bring the mixture to a simmer and ensure that the balsamic is syrupy and sticky like a glaze. Remove from the heat.
- Place chicken onto the roasting rack with the wing side up. Baste with a bit of the balsamic glaze. Roast with wing side up for 15 minutes.
- Using tongs or wads of paper towels, flip the chicken so it is sitting with the opposite wing up in the roasting rack and roast for another 15 minutes and baste with glaze.
- Flip once more, so that the breast side is facing up – and roast bird for 30 minutes, or until the breast meat registers 160 degrees and the dark thigh meat registers 175. Continue to baste the bird with the balsamic fig sauce until it comes from the oven.
- Remove from oven and tent chicken with foil. Let rest for 10 minutes before carving.
- Carve the bird and serve immediately.