This recipe combines the savory flavors of roasted chicken with the sweetness of caramelized figs and onions, creating a delightful dish perfect for any occasion.
Mix the lemon rind, parsley, minced garlic, chopped rosemary, and olive oil in a small bowl.
Chop the herbs finely to release their full flavor.
Rub the herb mixture all over the chicken, including under the skin if possible.
Applying the mixture under the skin ensures the flavors penetrate the meat.
Place the chicken in a roasting pan. Arrange the onions and lemon halves around it, and drizzle with soy sauce.
Cut the onions into wedges for even roasting.
Roast the chicken in a preheated oven at 375°F (190°C) for 45 minutes.
Baste the chicken with its juices halfway through cooking to keep it moist.
Add the figs around the chicken and continue roasting for another 30 minutes, or until the chicken reaches an internal temperature of 185°F (85°C).
Use a meat thermometer to ensure the chicken is cooked through.
Remove the chicken from the oven, discard the rosemary sprig and lemon halves, and transfer to a serving platter.
Let the chicken rest for 10 minutes before carving to retain its juices.
Garnish with fresh rosemary and serve with the roasted onions and figs.
Add a sprig of fresh rosemary for a touch of elegance.
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