Rosemary Fig Chicken

Erin Grunstein October 11, 2023

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60

2h 6

Easy Gluten Free Passover Meat

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Ingredients

Rosemary Fig Chicken

1 whole chicken, spatchcocked or cut into 8
3 tablespoons fig preserves (requires specific certification for Passover)
4 cloves garlic
3 to 4 sprigs fresh rosemary, checked or bug-free
1 tablespoon Tuscanini Balsamic Vinegar
3 tablespoons Tuscanini Extra-Virgin Olive Oil
juice of 1/2 orange
freshly ground pepper
1/2 teaspoon salt
1 orange, sliced (optional)
1 to 2 figs, sliced (optional, see note)

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Directions

Pat chicken dry and place in an oven safe dish.
In a processor, combine jam, garlic, rosemary, vinegar, oil, orange juice, pepper and salt.
Pour over chicken, making sure to coat both sides well and even under skin. Place orange slices and fig slices around chicken if desired.
Marinate in the fridge for one to four hours.
Preheat oven to 375 degrees Fahrenheit convection (or 400 degrees Fahrenheit). Roast for about 45 minutes, basting halfway through. Check for doneness with meat thermometer (thigh should be 165 degrees Fahrenheit).

Notes:

According to OU guidelines, fresh figs can be inspected for insects in the following manner: Wash the figs and examine the exterior surface. Then, slice into quarters. Examine the inside of the fig for webbing or obvious signs of insect damage.

Description:

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Rosemary Fig Chicken

Erin Grunstein

Kosher.com Exclusive

Ingredients

Rosemary Fig Chicken

1 whole chicken, spatchcocked or cut into 8
3 tablespoons fig preserves (requires specific certification for Passover)
4 cloves garlic
3 to 4 sprigs fresh rosemary, checked or bug-free
1 tablespoon Tuscanini Balsamic Vinegar
3 tablespoons Tuscanini Extra-Virgin Olive Oil
juice of 1/2 orange
freshly ground pepper
1/2 teaspoon salt
1 orange, sliced (optional)
1 to 2 figs, sliced (optional, see note)

Directions

Step 1 - Prepare the Rosemary Fig Chicken

Pat chicken dry and place in an oven safe dish.
In a processor, combine jam, garlic, rosemary, vinegar, oil, orange juice, pepper and salt.
Pour over chicken, making sure to coat both sides well and even under skin. Place orange slices and fig slices around chicken if desired.
Marinate in the fridge for one to four hours.
Preheat oven to 375 degrees Fahrenheit convection (or 400 degrees Fahrenheit). Roast for about 45 minutes, basting halfway through. Check for doneness with meat thermometer (thigh should be 165 degrees Fahrenheit).

Step 2 - About