Roast chicken with figs and shallots
Serves: 4
Prep time: 40 mins (if jointing the chicken)Total time: 
Recipe photograph by Stuart West
Roast chicken with figs and shallots
Recipe by Honey & Co.
This impressive dish couldn’t be easier. You marinate the chicken overnight, pop the ingredients all in a tin, and roast in the oven before adding the finishing touches
Serves: 4
Prep time: 40 mins (if jointing the chicken)Total time: 
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Nutritional information (per serving)
Calories
450Kcal
Fat
20gr
Saturates
4gr
Carbs
17gr
Sugars
17gr
Fibre
3gr
Protein
48gr
Salt
2.8gr
Honey & Co.
Sarit Packer and Itamar Srulovich own Honey & Co in London. This bustling Middle Eastern eaterie is always packed and the great food and warmth of the owners make it a local gem. They have released three books Honey & Co: The Baking Boo, Food from the Middle East and Chasing Smoke
See more of Honey & Co.’s recipes
Honey & Co.
Sarit Packer and Itamar Srulovich own Honey & Co in London. This bustling Middle Eastern eaterie is always packed and the great food and warmth of the owners make it a local gem. They have released three books Honey & Co: The Baking Boo, Food from the Middle East and Chasing Smoke
See more of Honey & Co.’s recipes
Ingredients
- 1 x 1.9kg whole chicken, jointed into 8 pieces (or 8 thighs)
- 1 x 30g pack basil
- 1 lemon (use the one that’s zested for the marinade, below), cut into 8 wedges
- 12 small shallots, peeled and halved
- 8 fresh figs, halved
- 2 tbsp olive oil
- 1 tsp sea salt flakes
For the marinade
- zest of 1 lemon
- 1 tbsp dried oregano
- 1 tsp fennel seeds, ground
- 3 garlic cloves, crushed
- 1 tbsp sea salt flakes
- 2 tbsp olive oil
- 2 tbsp clear honey
Step by step
Get ahead
Marinate the chicken pieces overnight.
- Mix all the marinade ingredients together and season well with black pepper. Rub into the chicken pieces, cover and marinate in the fridge for at least 3 hours, preferably overnight.
- Preheat the oven to 220°C, fan 200°C, gas 7. Take a large roasting tin and scatter the bunch of basil over the base (reserve a few small leaves to garnish). Top with the lemon wedges and shallot halves. Drizzle with 2 tablespoons of oil, gently toss to coat, and sprinkle with the salt flakes. Add the chicken pieces, skin side up. Pour over any remaining marinade and roast for 25-30 minutes until the chicken skin is deep golden brown.
- Remove from the oven, add 125ml of water to the roasting pan, as well as the fig halves. Baste the chicken with the juices then return to the oven for a final 10-15 minutes. Baste again before serving, and scatter with the reserved basil.
