ROASTED BAY-SCENTED CHICKEN WITH DRIED FIGS

ROASTED BAY-SCENTED CHICKEN WITH DRIED FIGS
ROASTED BAY-SCENTED CHICKEN WITH DRIED FIGS

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 12

    bay leaves

  • 2

    cups dry Greek white wine such as retsina (Substitute any dry white wine if needed)

  • 2

    cups dried mission figs

  • 4

    cloves garlic, smashed

  • 1

    small onion, halved

  • 2

    tbsp olive oil

  • 2

    tsp salt

  • 1

    tsp ground allspice

  • 2

    chickens, each cut into 8 pieces

Directions

Combine first 8 ingredients and divide into two resealable plastic bags along with chicken; refrigerate 8 hours or overnight (bring to room temperature before roasting). Heat oven to 37S°F. Arrange chicken pieces in single layer in large roasting pan. Cover with marinade; discard onion. Cover pan with foil; roast 40 min. Remove foil. Turn chicken pieces over; roast 20 min. more. To serve, arrange chicken on platter; spoon figs and juices on top.

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