Roast chicken with figs and shallots recipe
This impressive roast chicken traybake recipe couldn’t be easier. You marinate the chicken overnight, pop the ingredients all in a tin, and bake before adding the finishing touches
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.
Cooking tools:
- Roasting pan
- Roasting rack
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Instant-read thermometer
- Baster
- Tongs
- Spoon
- Kitchen towel
- Plate
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
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