Roast chicken with figs and shallots recipe | Sainsbury`s Magazine

Ingredients

• 1 x 1.9kg whole chicken, jointed into 8 pieces (or 8 thighs)
• 1 x 30g pack basil
• 1 lemon (use the one that’s zested for the marinade, below), cut into 8 wedges
• 12 small shallots, peeled and halved
• 8 fresh figs, halved
• 2 tbsp olive oil
• 1 tsp sea salt flakes
• zest of 1 lemon
• 1 tbsp dried oregano
• 1 tsp fennel seeds, ground
• 3 garlic cloves, crushed
• 1 tbsp sea salt flakes
• 2 tbsp clear honey