Rosemary Fig Roast Chicken

The use of chopped fresh figs in this recipe provide for a burst of flavor however if they are out of season no worries as by adding extra fig preserves you will still get the job done.  Balsamic Glaze is now widely available in the grocery stores however they do contain sugar so for a Paleo version simply do a balsamic reduction (adds about 45-60 minutes to your prep time however can easily be made and stored in the refrigerator until needed).

Ingredients:

4 Bone-In Chicken Breasts (or bone-in thighs)

1/2 cup Balsamic Glaze  - (for Paleo use a Balsamic Reduction only*) 

3 Cloves Garlic, minced

3 Sprigs Rosemary, destemmed and minced

2 tsp Salt

1 tsp Pepper

1/4 cup Butter, softened

5-6 Fresh Figs destemmed, washed and chopped (optional. If you omit fresh figs, add additional 1/4 cup Fig Preserves for glaze)

1/2 cup Fig Preserves

Directions:

Preheat oven to 400 degrees.

In a small bowl combine softened butter, half of the garlic and half of the rosemary, stirring to combine. Using fingers, separate the skin covering the chicken breasts from the meat of the breasts. Using fingers rub the butter between the skin and the chicken breast meat, evenly over both breasts. Pull skin taught to cover the breasts.

In a small sauce pan, combine the fig preserves, the remaining herbs, salt and pepper, and balsamic glaze. Bring the mixture to a simmer and ensure that the balsamic is syrupy and sticky like a glaze. Remove from the heat.

Place chicken onto the roasting rack with the breast side up. Baste with a bit of the balsamic glaze. Roast for 15 minutes.  Using tongs, flip the chicken so it is sitting rib side up in the roasting rack and roast for another 15 minutes and baste with glaze. Flip once more, so that the breast side is facing up - and roast the chicken for 30 minutes basting the chicken with the balsamic fig sauce every 10-15 minutes.  Cook until the breast meat registers 160 degrees (if using thighs until it registers 170 degrees).  Remove from oven and tent chicken with foil. Let rest for 10 minutes before serving.

*Balsamic Reduction (yield 1/2 cup) pour 1 cup balsamic vinegar into small sauce pan.  Heat on low to medium low until vinegar on a low simmer until it is reduced by half.  You must remember to stir the vinegar occasionally to avoid burning.