I am not a gourmet cook by any means, so please don’t think that this recipe is fancy and complicated by the sound of the title. It is super simple and kid-friendly. My kids don’t eat the roasted figs or onions but they love the chicken over the rice. It is delicious even as leftovers! Be sure to serve the chicken with a large, raw green salad to help digestion.
1 whole organic chicken (about 4 pounds)
Herbamare and freshly ground black pepper
1 large sweet Walla Walla onion, chopped
¼ cup balsamic vinegar
¼ cup extra virgin olive oil
1 tablespoon maple syrup
fresh rosemary sprigs
Preheat oven to 475 degrees. Rinse chicken under cold running water. Place it into a 9 x 13-inch baking dish or other roasting pan. Generously sprinkle with Herbamare and freshly ground black pepper.
Place the chopped onion inside the cavity of the chicken and around it on the bottom of the pan. Place the figs around the chicken.
Whisk together the balsamic vinegar, olive oil, and maple syrup in a small bowl or cup. Pour over the chicken. Place a few fresh rosemary springs on and around the chicken.
Add about ¼ cup of water to the bottom of the pan.
Place in the oven and roast at 475 degrees for about 20 minutes to seal in the juices. Reduce heat to 325 degrees and continue to cook until juices run clear, about another 1 ½ hours.
Since I don't have Herbamare I use a combination of any sort of herbs and spices that work well with chicken. I like Penzeys Spices, their Sunny Paris Seasoning works perfectly with this recipe, Hand-mixed from: shallots, chives, green peppercorns, dill weed, basil, tarragon, chervil and bay leaf.