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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)
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).
Sponsored by Tuscanini
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