- Prep
- 25 min
- Cook
- 60 min
- Total time
- 85 min
- Yield
- 4 servings
- Difficulty
- Medium
- Calories
- 620 kcal
Quick summary
“This complete roast combines whole golden-skinned chicken with rustic caramelized vegetables and a sweet and sour glaze of fresh figs, balsamic vinegar, and honey perfumed with rosemary and thyme. A robust country dish for family gatherings in the fall.”
What you need to know
- Meticulous drying of the chicken skin with paper towels before greasing is essential to obtain a crispy texture in the oven at 200°C.
- Cooking on a bed of carrots, potatoes, and red onion uses the juices that drip from the bird to cook and brown the vegetables.
- The balsamic glaze with fresh figs applied in the final half of the time creates a mirrored layer with caramelized sweet and sour notes.
Ingredients
Main
- kg (approx.) Whole chicken
- units Fresh ripe figs
- cup Good quality balsamic vinegar
- tablespoons Honey or maple syrup
- units Fresh rosemary sprigs
- units Fresh thyme sprigs
- dentes (picados) Garlic
- unit (cut into wedges) Red onion
- units (cut into large pieces) Carrots
- units (cut in half) Small potatoes
- tablespoons Extra virgin olive oil
- teaspoon (or to taste) Sal marinho grosso
- teaspoon (or to taste) Freshly ground black pepper
Instructions
Principal
- Prepare the Chicken: Preheat the oven to 200°C. Wash the chicken, dry it completely with paper towels inside and out. A dry skin ensures perfect crispiness. The professional technique is to ensure there is no surface moisture before baking.
- Season the Chicken: In a small bowl, mix 2 tablespoons of olive oil, salt, pepper, half of the minced garlic, and the leaves of a sprig of rosemary and one of thyme. Rub this mixture all over the surface of the chicken, including under the breast skin. Do not skimp on the seasoning for a deep flavor.
- Prepare the Vegetables: On a large baking sheet, distribute the red onion, carrots, and potatoes. Drizzle with 1 tablespoon of olive oil, salt, and pepper. Add the remaining rosemary and thyme sprigs and the remaining minced garlic. Mix well to coat the vegetables in the seasoning and olive oil.
- Position the Chicken: Place the seasoned chicken over the vegetables on the baking sheet. If desired, stuff the chicken cavity with a few onion wedges and the herb sprigs. This adds aroma and moisture to the inside of the bird.
- Bake Initially: Place in the preheated oven and bake for 30 minutes. This initial time allows the skin to start browning and the juices to concentrate. Watch the chicken to prevent it from burning.
- Prepare the Fig Glaze: While the chicken roasts, cut 4 of the fresh figs in half. In a small pot, mix the balsamic vinegar, honey (or maple syrup), and chopped figs. Take to medium heat, stirring occasionally, until it reduces and forms a thick glaze. This will take about 10-15 minutes. The most important tip is not to let the glaze burn.
- Apply the Glaze: Remove the chicken from the oven. With a culinary brush, generously drizzle the chicken and vegetables with half of the fig glaze. The remaining whole figs can be added to the baking sheet at this time. This step infuses flavor and helps create a beautiful caramelized crust.
- Continue Roasting: Return the chicken to the oven and continue roasting for another 30-40 minutes, or until the internal temperature of the thigh reaches 75°C and the juices run clear when pierced. Brush the remaining glaze on during the last 10 minutes of cooking. The most common mistake is not checking the internal temperature of the chicken, resulting in dry or undercooked meat.
- Rest and Serve: Remove the chicken from the oven, cover it loosely with aluminum foil, and let it rest for 10-15 minutes before slicing. This resting period is crucial for the juices to redistribute, ensuring a juicier chicken. Serve the sliced chicken with the roasted vegetables and the sauce formed on the baking sheet.
Chef's tips
- Tie the chicken legs with kitchen twine to ensure even cooking of the breast and thighs in the same roasting pan.
- Brush the fig glaze during the last 20 minutes of baking so as not to burn the sugars in the honey and balsamic prematurely.
- Let the chicken rest for 10 minutes after coming out of the oven before carving so that the internal juices redistribute through the meat.
Variations
- Orange touch: add thin slices of Bahia orange with skin between the fig pieces in the pan during baking.
- Addition of walnuts: Sprinkle toasted walnuts or nuts over the dish when serving to add a rustic crunchy element.
- Additional herbs: place fresh sage sprigs in the chicken cavity along with the garlic and onion for a dense autumnal perfume.
Substitutions
- The whole chicken can be replaced by 1.5 kg of skin-on, bone-in thighs and drumsticks, reducing the oven time to 45 minutes.
- Fresh ripe figs can be replaced by dried figs rehydrated in warm water or fresh plums cut in half.
- The balsamic vinegar from Modena can be replaced with dry red wine mixed with 1 tablespoon of apple cider vinegar and honey.
How to store
Keep the shredded or chunked meat and the roasted vegetables in closed containers in the refrigerator for up to 3 days. To reheat, place the portions in a baking dish covered with aluminum foil in the oven at 180°C for 15 minutes until the center is warm.
Can it be frozen?
Shredded roast chicken meat without the skin freezes very well in suitable containers for up to 90 days in the freezer. Roasted vegetables and figs should not be frozen, as they soften and release excessive water after thawing.
What to serve with
Pairs perfectly with velvety yellow potato puree, wild rice with nuts, crispy toasted onion farofa, or a bitter leaf salad with vinaigrette. To toast, serve with a medium-bodied red wine like Pinot Noir or Chianti.
Frequently asked questions
How to know if the chicken has roasted completely on the bone?
Pierce the thickest part of the thigh with the tip of a knife; the liquid that drains should be completely transparent and without pink traces of blood.
Why should vegetables be cut into large pieces?
Since the chicken spends 60 minutes roasting, small cuts of potato and carrot would fall apart before the meat reaches the ideal cooking point.
How to prevent chicken breast from drying out while thighs roast?
Keep the bird with the breast facing up and baste every 20 minutes with the liquid fat and olive oil accumulated at the bottom of the roasting pan.
Can I use canned figs in syrup in this recipe?
Figs in syrup have excess sugar and a very soft consistency, which caramelizes too quickly and burns; prefer fresh or rehydrated dried figs.
