Name: Oven-Roasted Chicken with Fresh Figs
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Ingredients: 8 bone-in, skin-on chicken legs; 12-16 fresh, ripe figs, quartered; 1 large sweet onion, cut into thick wedges; 6 cloves garlic, peeled; 3 springs fresh rosemary; 1/4 cup extra virgin olive oil; 1/2 cup dry white wine; 1 tbsp. balsamic vinegar; 1 tsp. kosher salt; 1/2 tsp. freshly ground black pepper; zest of 1 lemon; fresh rosemary leaves, for garnish

Italian cooking has always been about letting seasonal, beautiful ingredients speak for themselves. In this rustic dish, fresh figs take on an entirely new personality as they roast alongside golden chicken, becoming soft, rich, and wonderfully savory. Sweet onions, fragrant rosemary, and mellow garlic create a sauce that feels both comforting and elegant.

This is the kind of meal that invites everyone to gather around the table, tear into a loaf of crusty bread, and savor every spoonful of the pan juices. It's uncomplicated, deeply flavorful, and proof that some of the most memorable Italian dishes come from pairing a handful of honest ingredients with a little patience.

Basket of freshly picked figs on a ladder in front of a mature fig tree. — A fresh harvest of homegrown figs ready for cooking.

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Oven-Roasted Chicken with Fresh Figs

Recipe by Lowcountry Bella

0.0 from 0 votes

Servings

4-6

servings

Prep time

minutes

Cooking time

minutes

Ingredients

8 8 bone-in, skin-on chicken legs
12-16 12-16 fresh, ripe figs, quartered
1 1 large sweet onion, cut into thick wedges
6 6 cloves garlic, peeled
3 springs 3 fresh rosemary
1/4 cup 1/4 extra virgin olive oil
1/2 cup 1/2 dry white wine
1 tbsp. 1 balsamic vinegar
1 tsp. 1 kosher salt
1/2 tsp. 1/2 freshly ground black pepper
zest of 1 lemon
fresh rosemary leaves, for garnish

Directions

Preheat the oven to 400°F.
Pat the chicken dry with paper towels and season generously with the kosher salt and black pepper.
In a large roasting pan or 9 x 13-inch baking dish, combine the figs, onion wedges, garlic cloves, rosemary sprigs, olive oil, white wine and balsamic vinegar. Toss gently to coat.
Arrange the seasoned chicken over the fig mixture.
Roast for 50 to 55 minutes, or until the chicken reaches an internal temperature of 165°F and the
skin is deeply golden and crisp.
If you'd like even crispier skin, place the pan under the broiler for 2 to 3 minutes, watching carefully.
Remove from the oven and with a few fresh rosemary leaves, if desired
Spoon the softened figs, caramelized onions, and pan juices over the chicken before serving.

Notes

Bella's Tip: Serve this dish with creamy polenta, rustic mashed potatoes, or thick slices of rustic Italian bread to soak up every bit of the sweet, savory pan juices. A crisp Pinot Grigio or Sicilian Grillo pairs beautifully with the fresh figs and rosemary.