Roast Chicken with Figs, Pears, and Orange

This recipe comes from Melissa Clark. New York Times Cooking

Step 1: Peel 2 of the garlic cloves, and finely grate or mash to a paste. Grate 1 teaspoon zest from the orange (reserve zested orange and remaining garlic clove for serving).

Step 2: In a small bowl, combine garlic and zest with 1 tablespoon finely chopped rosemary, salt and pepper.

Step 3: Place chicken on a 13-by-17-inch rimmed baking sheet, and rub rosemary mixture all over chicken including underneath the skin and inside the cavity. Chill uncovered in the refrigerator for at least 4 hours and up to overnight.

Step 4: Heat oven to 450℉ Stuff chicken with rosemary sprigs. Drizzle chicken lightly with oil, and roast for 30 minutes.

Step 5: Remove baking sheet from oven and carefully arrange pears and figs, cut-side down, on the hot pan. Continue to roast until chicken is cooked through, another 15 to 25 minutes.

Step 6: Transfer chicken to a cutting board to rest for 10 minutes before carving. Roast pears and figs another 5 to 10 minutes, if necessary, until they are caramelized and tender.

Ingredients:

  • 3 garlic cloves
  • 1 large orange
  • 1 tablespoon finely chopped fresh rosemary, plus 2 whole sprigs
    • 2 teaspoons fine sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 (3½-to 4-pound) whole chicken, patted dry)
  • Extra-virgin olive oil, for drizzling
  • 8 seckel pears, halved and cored (or use 4 small bosc pears, quartered)
  • 8 ounces ripe fresh figs, halved lengthwise
  • Sherry vinegar, for serving
  • Flacky sea salt, for serving
  • ½ cup parsley leaves, coarsely chopped, for serving

Step 7: Cut the white pith off the orange, then cut out orange segments into bite-size pieces. Finely grate or mash the remaining garlic clove.

Step 8: To serve, transfer figs, pears and chicken to a platter. In the pan with chicken juices, toss orange segments, remaining garlic clove, and a drizzle of sherry vinegar; taste and season with flaky sea salt, if needed. Spoon oranges and pan juices over chicken and fruit on platter, and top with chopped parsley and more flaky sea salt.