Cooking Instructions
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Step 1
Preheat the oven to 400 degrees F (205 degrees C).
Step 2
Coat the
Whole Chicken (1)
with
Olive Oil (30 mL)
and season with
Kosher Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 3
Place the
Lemon (1/2)
and the
Fresh Thyme (4 sprigs)
inside the cavity of the chicken and put it breast side down in a large roasting pan. Roast for 30 minutes.
Step 4
Remove the chicken from the oven and turn it breast side up, baste with the juices from the pan, and season with
Kosher Salt (to taste)
. Roast for another 30 minutes.
Step 5
While the chicken is cooking make the sauce. In a medium saucepan heat the
Olive Oil (15 mL)
on medium-high, then add the
Shallot (1/2)
and cook until opaque and softened, 3-4 minutes.
Step 6
Add the
Garlic (2 cloves)
and continue to cook another minute or two. Make sure not to brown the garlic.
Step 7
Add the
Unsalted Butter (15 g)
,
Just Jan’s® Kadota Fig Spread (105 g)
,
Balsamic Vinegar (30 mL)
,
Kosher Salt (to taste)
, and
Ground Black Pepper (to taste)
. Heat through until butter is melted and stir until thoroughly incorporated.
Step 8
After 30 minutes, remove the chicken and brush the entire top of the chicken with the sauce. Set the oven temperature to broil and cook for an additional 5-7 minutes until bubbling and browned. Depending on how hot your broiler gets, may need a little less or more time. Use what's left of the fig sauce to serve on the side or on cut pieces.
Step 9
The chicken is finished cooking when the internal temperature of the thigh reaches 165 degrees F (75 degrees C). If you don't have a thermometer, just cut through and make sure the juices in the center run clear. Serve warm with sides!
