Description

A simple late-summer roast chicken with sweet fresh figs, caramelized fennel and shallots, and plenty of delicious pan juices for spooning over the top.

Ingredients

Scale

1 whole chicken, about 4 to 4½ pounds, spatchcocked
3 large garlic cloves, finely grated or minced
1 tablespoon finely chopped fresh rosemary
1 tablespoon fresh thyme leaves, plus additional
1 teaspoon fennel seeds, lightly crushed
Finely grated zest of 1 lemon
2 teaspoons kosher salt, plus more as needed
¾ teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 large fennel bulb
4 to 6 shallots, peeled and halved lengthwise
8 to 10 ripe but still firm fresh figs, halved

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Instructions

Heat the oven to 425°F.
Pat the chicken very dry with paper towels.
In a small bowl, combine the garlic, rosemary, thyme, fennel seeds, lemon zest, salt, pepper, and 2 tablespoons olive oil to make a loose paste.
Gently loosen the skin over the breasts and thighs. Rub about half of the herb mixture underneath the skin, spreading it over the meat. Rub the remaining mixture over the outside and underside of the chicken.
If time allows, refrigerate the seasoned chicken uncovered for several hours or overnight. Remove it from the refrigerator about 30 minutes before roasting.
Trim the fennel bulb and cut it lengthwise through the root into 6 to 8 wedges, keeping a bit of the root attached so the wedges hold together.
Place the fennel wedges and shallots directly in a large, shallow roasting pan. Drizzle with olive oil, season with salt and pepper, and scatter with a few fresh thyme leaves. Toss everything together right in the pan. Move the vegetables toward the sides and place the chicken skin-side up in the center, arranging the fennel and shallots around it.
Roast for 25 to 30 minutes, until the chicken is beginning to turn deeply golden and the fennel and shallots are starting to brown and soften.
Remove the pan from the oven and tuck the figs, cut-side up, among the fennel and shallots.
Return the pan to the oven and continue roasting for another 15 to 20 minutes, or until an instant-read thermometer inserted into the thickest part of the breast registers 160 to 165°F and the thigh registers 170 to 175°F. The figs should be softened and slightly jammy while still holding their shape.
Transfer the chicken to a cutting board and let rest for 10 to 15 minutes.
Taste the pan juices and adjust the seasoning with salt and pepper if needed.
Carve the chicken and arrange it on a platter with the roasted figs, fennel, and shallots. Spoon the warm pan juices over the chicken and vegetables and serve.

Notes

Spatchcocking the chicken: Spatchcocking simply means removing the backbone and flattening the chicken before roasting. It helps the chicken cook more evenly and gives you beautifully crisp, golden skin. Save the backbone for making stock!

Seasoning ahead: If you have time, season the chicken several hours or even a day ahead and refrigerate it uncovered. This gives the seasoning time to penetrate the meat and helps dry the skin for better browning.

Choosing the figs: Look for ripe figs that are still somewhat firm. Very soft figs can fall apart as they roast. Adding them toward the end of the cooking time allows them to soften and caramelize without completely collapsing.

Chicken temperature: I like to begin checking the chicken toward the end of the roasting time rather than relying solely on the clock. The breast should register about 160 to 165°F and the thigh about 170 to 175°F before resting.

Prep Time: 20 mins
Cook Time: 50 mins + 10 mins resting
Category: Main course
Cuisine: Italian