Balsamic Roasted Chicken with Figs and Sweet Onions
Every now and then I will bake a whole, organic chicken for dinner. Since figs and sweet onions are in season right now I am finding more creative ways to use them!
Roasting figs and sweet onions with a whole chicken brings out mouth-watering sweet and savory flavors in the juices. The onions practically melt in your mouth after two hours of roasting! To serve, slice the chicken and drizzle with the juices, onions, and figs. I serve this over brown rice but cooked quinoa or baked winter squash is equally as delicious. We also like to add a few green olives on the side as a treat.
This recipe would also be delicious served with my Zucchini Bake and a green salad with my Everyday Salad Dressing. Or try it with this Soaked Whole Grain Flatbread recipe.
Balsamic Roasted Whole Chicken with Figs and Sweet Onions
Enjoy this recipe when fresh figs are in season. It's simple and kid-friendly, and delicious even as leftovers! Serve with Roasted Delicata Squash and a green salad with Fig Balsamic Dressing.
Once you have pulled all of the chicken from the bones, reserve the skin and bones to make chicken stock or chicken bone broth. You can store the bones and skin in your freezer until you have enough to make a big batch.
- Rinse chicken under cold running water. Place it into a 9x13-inch baking dish or other roasting pan. Sprinkle with Herbamare and freshly ground black pepper. Let it sit on your counter for 30 to 60 minutes to allow it to come to room temperature.
- Preheat oven to 450 degrees F.
- 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 a half cup of water to the bottom of the pan.
- Place in the oven and roast at 450 degrees F for about 15 to 20 minutes to seal in the juices.
- Reduce heat to 325 degrees and continue to cook until juices run clear, about another hour or an hour and 30 minutes (timing depends on the size of your chicken). A meat thermometer inserted into the thickest part of the thigh meat should read 165 degrees when the meat is fully cooked.
Use this recipe in our Meal Planner
About the Author
Ali Segersten
Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University and a Master’s of Science in Human Nutrition and Functional Medicine from the University of Western States. She is a Functional Nutritionist, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book. Alissa is the founder and owner of Nourishing Meals®.Nourishing Meals Newsletter
Email updates.
Add Comment
Comments
Cooked this recipe tonight and it was scrumptious. 4 1/2 pound chicken was ready in about 80 minutes. Cooked it at 475 for 20 and then for about 60 minutes at 325 (recipe called for 90 minutes at 325). Glad I didn't cook it any longer. It came out delicious and juicy. I threw some potatoes in with the figs and onions and served it with broccoli. I'm a spleen health kick... no raw or cold foods so salad for me. But the broccoli went well with the dish. Not sure it helps like salda the break down the protein...
Hi
Great ingredients .
Here is the BEST WAY (Fool proof and easy) to roast a chicken.The dark meat is done and the white meat is JUICY.
Heat oven to 450 w/ a Cast iron frying pan inside.
Wash, oil and salt chicken 1 hour or so ahead. When oven is hot put in the Chicken for 1/2 hour!
THEN:
Turn off oven and leave the chicken in for 1/2 hour (or longer as the oven is cooling) DONE
Thanks for the great recipe!! My family loved it but I think my daughter reacted to the balsamic vinaigrette (maybe because the sulfites?). I know this is a long shot but can I sub the vinaigrette with something else....maybe coconut aminos? Thanks for your help and all your fabulous recipes!
Loved the chicken and so did my family! I noticed that balsamic vinaigrette has natural suicides though. I think my daughter may ne sensitive because she was kind of rashy the following day (she has multiple food allergies). Can the balsamic be substituted? I'm thinking probably not but I thought I would ask. Thanks!
This was one of the best meals I've prepared in awhile. My friends and I enjoyed it very much it was worth heating the kitchen for!
Hi Ali,
Hello from Alaska! We met awhile back in our children's playgroup just before I moved up north. I wanted to send a big thanks for all your wonderful recipes. I made the roast chicken last night and it was so moist and tender -- adding water to the bottom of the pan was a great tip. I've also purchased 3 copies of your cookbook (for me and for friends) and everyone has been so pleased with the recipes. Best wishes in 2011!
Love this!!! Thank you for sharing it on Friday Foodie Fix.
Here's my post about trying this recipe. YUM! Thanks again! http://thefoodallergycoach.blogspot.com/2009/10/ode-to-some-wonderful-bloggers.html
Loved this in the crockpot. So did everyone else who ate it too.
Hi there! This dish is roasting away in my oven right now! I added some carrots and potatoes to it, too, just to complete the meal. I love roasting chickens - it sounds so elegant, but it is so easy - took me about 15 min to get it into the oven...now it's just a waiting game! Thanks!
Michelle - I like your idea to add in squash, carrots, and a sweet potato, it sounds very "fall-ish." Thanks for sharing, I might try that next time! :)
Jennifer - I love baked winter sqaush with cinnamom. Your meal sounds colorful and balanced! Happy cooking! :)
We made it too and it was great! I really like foods that you can assemble and just pop in the oven. We made it with some baked winter squash sprinkled with cinnamon and then served it all with a salad. Very yummy dinner!
Hi Ali....I made the fig and onion chicken....and OH my goodness, it is the best chicken I have ever eaten, and the only time in my life that I am glad I am single as I get to eat it "all". I didn't have a sweet onion so I used a red one, and a sweet potato, a tiny butternut squash and a carrot. Also, I used agave as I didn't have maple syrup. So, sooooo delicious....Thank you for the recipe. Next time I will envite friend to share....maybe.
Pam - Thanks! :)
Trish - Yes, thanks, looks like I should change that. What I do to test for doneness is to prick the skin in between the thigh and the breast and see if the juices are clear. If not continue to cook. Also, if the thigh pulls away easily, the chicken is done. Another thing to consider is if you fill the cavity of the chicken too much it will hinder cooking. After you do it a few times, you'll get the hang of it. Hope this helps! :)
Diane - Hmm, never cooked one in a crockpot roaster before. You could also turn the oven temp down to 300 and cook longer. :)
Melissa - I love dried figs too, but roasted, oh they are amazing! You'll have to give Tom's avocado fig fudgesicles a try sometime - that's a great raw recipe he created - in the cookbook! :)
GF Gidget - Thanks! I liked your photo, the rosemary is so beautifully arranged! Your meal sounds incredible, happy cooking! :)
Lisl - Ah yes, I am feeling the cooler fall weather too and this recipe is nice, especially the aroma in the house it creates! :)
This looks delicious, Ali. Just the other day I was thinking of making something with figs, since they look so tasty and fresh at the market right now. It's a great meal for that transition time as the summer warmth fades and the cooler fall days arrive...
I made your Balsamic Roasted Chicken for dinner tonight. Here is a link to my blog post. Thank you for sharing such a wonderful recipe!
http://glutenfreegidget.blogspot.com/2009/09/winner-winner-chicken-dinner.html
Wow, I might have to order a chicken from my CSA friends. They have the most wonderful, organic, pastured chickens and your recipe has inspired me. I've never cooked figs with anything, I'm embarrassed to say. Love them dried, but I've not tried them in a recipe like this. Sounds wonderful.
Yep, I think I'll give this a try.
Thanks Ali! And hi to Tom. :-)
Melissa
I love all of the ingredients in this dish. It's making my mouth water. I'm a big crockpot roaster. I wonder if this would work there. I could have dinner waiting for me after soccer and this would be a good one. Figs are on my shopping list!
I'd like to make this for dinner tonight, but never having actually baked a whole chicken before, I am a little unclear when you say "cook until juices run clear, about another 1 1/2 hours"? Thanks for all of the great recipes, we sure have been loving them!!
-Trish
Yum-o....looks delish!
Jennifer - Yes this would be a good meal to introduce during Phase 3 of the diet. Though I have never done this, I imagine you could freeze a bunch of figs right now. Since they will be cooked it shouldn't matter. I have a few Phase 1 recipes that I will be posting this week so look forward to those. Good luck with the diet! :)
Shirley - Thanks! My kids don't always eat everything I make, they like simple flavors. I actually serve them a green smoothie with this meal. This is a much easier way to get greens into their diet. Though I do offer salads, they are just harder to chew for the little ones, but still a good taste experience. Hope you enjoy! :)
This looks so yummy! I'm currently doing your 28 day elimination diet (day 3), though. So, it is going to have to wait until I start eating meat again. I love the flavors of roasted figs and onions. I'm afraid in a month, figs might be on their way out. What do you think about dried in place of fresh?
Wow, what a beautiful meal, Ali! I've only recently learned how delightful fresh figs are and I'm a huge onion and balsamic vinegar lover, so this recipe looks like a "must make soon" for us. Thanks for sharing the info on the green salad helping to digest the meat protein. And, I think you make an excellent point about the fact that this recipe is still kid friendly. They don't have to eat all the ingredients themselves that actually contribute to the wonderful flavor. At 21, my "kid" loves the flavor of onions, but he still doesn't want to eat one. LOL
Shirley