Baked chicken with figs and cava
1 large British chicken (about 1.8-2kg)
olive oil, to drizzle
a few rosemary sprigs
2 bay leaves
6-8 figs (depending on size), halved
1 tbsp clear honey
2 x 400g cans butter beans, drained and rinsed
25g pack flat leaf parsley, finely chopped
1. Heat the oven to 200˚C, gas mark 6. Put the chicken in a roasting tin, drizzle all over with olive oil and season. Halve the lemon, squeeze it over the chicken, then tuck the halves inside the bird with the rosemary and bay leaves.
2. Roast for 20 minutes, then scatter the figs around the bird. Drizzle with the honey and pour over the cava. Roast for another 50-55 minutes, until the chicken is piping hot, golden and cooked through.
3. Remove the chicken and set aside to rest, loosely covered with foil. Gently transfer the figs to a plate; set aside. Over a medium heat, warm the juices in the pan with the butter beans. Add any juices from the resting chicken, then season and add the parsley and figs. Serve the chicken with the sticky figs and beans.
This recipe first appeared in Waitrose Food, August 2017 issue. Download the Waitrose Food app for the full issue
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