Thursday, March 17, 2011
roast chicken with lemon and figs
i am soooo stuffed...i can barely type. this is what happens when i eat starchy starch. and buttery butter. in the form of mashed potatoes. but it's a holiday! and an irish one! so i just HAD to!!
paired with the starchy starch was a lemon-fig roasted chicken in a delicious balsamic sauce. ode to my dear husband who has an insatiable desire for anything fig. try it! i guarantee much success and happiness.
Roast Chicken with Lemon and Dried Figs
serves 2-3 people
2 chicken breasts, sliced into 2 inch chunks (on skewers if you like)
1 cup of figs
1/4 cup brown sugar
1/4 cup balsamic vinegar
1 tablespoon dried parsley
- Preheat oven to 400. Slice one lemon and place it with the figs in the bottom of roasting pan or casserole dish. Place chicken on top.
- Whisk together the juice of the other lemon, sugar and vinegar. Pour over chicken to cover and toss in the squeezed lemon. This will obtain more juice during roasted and can be squeezed again after being taken out of the oven.
- Salt the chicken and dust parsley over. Put in the oven for about 20 minutes or until chicken is cooked through. If using skewers, turn over after 15 minutes.
Once removed from the oven, plate up and spoon juice over for extra flavor.