Friday, May 27, 2011

Roasted Chicken with Lemon-Fig Glaze

1 5-pound chicken
2 lemons, cut in half
2 tablespoons lemon thyme
2 tablespoons parsley
2 large clove garlic, minced
1 large yellow onion, peeled and diced into large chunks
3 tablespoons extra virgin olive oil
2 tablespoons fig-lemon preserve
salt and black pepper

Preheat oven to 450 F. Sprinkle the chicken with salt and black pepper generously and drizzle with olive oil and lemon juice making sure to coat the whole bird. Rub the chicken with minced garlic. Fill the cavity with lemon thyme, parsley, lemon and onion. Place chicken on a roasting pan. Roast for 1 1/2 hours or until the thigh juices run clear. Baste with the fig-lemon preserve twice during the last half hour. The skin should be crispy. Transfer to a serving platter, cover loosely with foil, and let rest for 15 minutes before serving.


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