Lemon + honey Roast chicken with caramelised figs

 
 

Recipe: Roast Chicken - serves 4

1 x free range chicken

2 lemons - zest

5 eshallots - peeled and quartered

1/4 cup olive oil

4 garlic cloves - roughly chopped

2 tablespoons honey

salt and pepper

4 figs cut in half

20g butter

15 sage leaves

METHOD:

  1. Turn oven on 180C and have a 26cm x 32cm baking tray ready. Rinse cavity of chicken out with cold water, pat dry with paper towel and sit in the middle of tray. Scatter eshallots, garlic, lemon juice, zest around the chicken. Put two lemon halves (that you have squeezed juice out of) into the cavity of the chicken. Drizzle honey and olive oil over the chicken. Add 1 cup of water to the tray.

  2. Cover chicken with baking paper and then foil over the top of baking paper and place into oven for 40 minutes.

  3. After 40 minutes take off foil and baking paper then cook for another 10 minutes for the chicken to brown.

  4. The last 5 minutes of cook time for chicken, heat butter up in a small frypan with a pinch of salt. Add the figs cut side down for 1 - 2 minutes then set aside. Add sage leaves to butter until crispy and set aside. Pull out the chicken, cover with crispy sage and butter, and serve with caramelised figs.