Roasted Chicken With Figs and Rosemary Recipe (2024)

I actually debuted an experimental recipe last week that resembled this -- with a future rosh hashana appearance in mind: in addition to the figs, I added leeks and olives.

I don't think you can use dried figs when it calls for fresh. We couldn't find fresh figs so we used honeycrisp apples (cored & sliced) and black plums (quartered) instead. They were both delicious and worked well with the chicken.

Each week I look forward to Melissa Clark's recipe with accompanying video. This week's Roasted figs and chicken was a winner; easy and delicious. I added 2 quartered small blue potatoes and with 10 minutes to go, some baby green beans. Even though I only had time to marinate the chicken for 1.5 hours, the Rosemary, garlic and orange flavors were distinct.

Chicken turned out delicious, but the cooking was almost comically fraught. I had a bad feeling about using extra-virgin olive oil at the high temperature, but I went with it. Within moments of the drizzled chicken going into the 450 oven, smoke appeared. Lots of it. Yes, my oven was clean, and I used a dull-but-decent, store-brand EVOO. Had to lower the temp to keep the fire department from coming, so roasting took longer. The only figs available were smallish, and alas, some were charbecued.

I am cooking this for about 28 people. How far ahead of time can I marinate the chicken?It would be great to know the chicken is going, so -to-speak. Dinner is Sunday evening. I think Friday is too early to marinate, what do you think?I am thinking of possibly marinating and cooking it ahead, then re-heating it for the dinner. What do you think?many thanks

Have now made it twice. It really is a lovely dish that can look elegant on the plate. My issue so far is getting the figs right. Getting them to "melt down to jammy goodness" has not been easy for me. First try I over-roasted them with some into charred goodness. Second time I put them in after 15 minutes; they turned out sweetly but not jammy. Lesson at this point is you can't put in too many! Jalapeno was a perfect accent. Use bone in with skin still on chicken parts.

I've made a similar recipe (with leeks and hard plums) for years. I separate the breasts and wings on one pan, thighs and drumsticks on the other. I put the dark meat tray in 8-10 minutes first (on the upper rack) then move it to the lower rack & slide in the white meat pan on the upper rack. Works wonderfully.

I added a lot more garlic (8 cloves) to the marinade as well as a tablespoon or so of Fig/Balsamic Vinegar. Also added thinly sliced red onion to the roasting pan. Only used bone in/skin on thighs and 40 minutes was the perfect cooking time. Let everything come to room temp before putting in the oven. This is sooo delicious over rice.

I stewed a container of dried figs from Trader Joe and cut them in half. I believe that I used more than the recipe called for but you can never have too many figs- can you?

Used dried figs soaked in hot water. Drained and cut in half. Delicious! Sourced at Asian market.

Here's a tip on where to look for fresh figs: Try a middle eastern market. None of our local grocery stores had any fresh figs, even though they are supposedly in season (later September). At the suggestion of a friend, I tried a tiny middle eastern market, and voila. They had several different varieties of perfectly ripe fresh figs.

I made this recipe (a halved version) tonight and it was delicious! I didn't find the temperature too high for the figs — they were done perfectly after 40 minutes, as was the chicken. I'll definitely be making this again.

I'm making this with the addition of sweet potato pieces for a one-sheet pan dinner.

Wow, did I love this dish. I solved the problem of where-to-get-fresh-figs in winter by having stored figs from summer time frozen in my freezer, which I usually add to smoothies. The frozen figs get a little mushy when thawed but with this dish, they break down into a jammy consistency just like fresh ones. My only other add was to use citrus-infused olive oil to heighten the taste of the grated orange zest. Definitely a keeper!

Don't make my mistake - make sure you use fresh figs, not dried!

This is clearly the best thing I make all year. We have a brown turkey fig tree and in Northern California October is when they get ripe. We don’t invite guests because we want it all to ourselves. This time we had some leeks and added them and as many jalapeños that were in the refrigerator. Hats off to Melissa Clark for a brilliant recipe, the best ever..

In my opinion, it could have used more than a pound of figs. Otherwise, the recipe was simple and tasty!

The first time I made this, I didn't leave enough time to marinate it so I used the juice from the orange on top, using both orange and lemon zest. Having now made it 4 times with ample marinating time, I've tried it with and without (as written) the orange juice and I love to the stronger orange profile of adding the juice of one orange to the marinade, and my guests have loved the orange as well. (Of course if you're wanting lighter citrus, follow the recipe)

Chicken came out great; 24 hrs marinade paid off. Need to watch the figs @ end. Orange very subtle, use more next time. Chili disappeared; use hotter than jalapeño.

Absolutely delicious. Will do it again!!!!

Absolutely wonderful flavors and preparation. This is also super easy. One note is to line pan with parchment paper or spray lightly with oil to keep figs from charring into pan.

I am always going to make sheet pan chicken this way, from now on. Magnificent. The overnight rub and high-heat roast made the thighs (I used only thighs) juicy and tender, the olive oiled skin beautifully lacquered and spotted with crispness. Figs were grand, slightly shrunken and concentrated, a little stewed in the seasoned chicken juices. Will repeat and repeat this approach to chicken, varying herbs, and the accompaniments (shallots? tomatoes? par cooked potatoes? plums? grapes?)

The chicken was well-cooked, crispy outer skin, soft and juicy meat. But the figs adamantly refused to turn into jammy puddles, at best transforming into dark crustry blobs.

Can this recipe be frozen?

This recipe is one more reason to get excited when figs show up in late summer. Made so many times- always delicious. I’ve subbed Chile flakes for real chilies. Lovely. And also add veggies- broccoli usually, tossed in olive oil- about half way through for a total sheet pan experience. One more reason Melissa Clark is a hero. Beautiful recipe.

Delicious and easy. When figs are not available, I use cubed butternut squash instead. I also just use skin on, bone-in chicken breasts.

Winner winner...a great use for my abundant fig crop, I threw in some small potatoes that complimented everything well, stuck to the recipe, yum!