Tested till perfect Honey Roast Chicken with Onions and Figs
Honey Roast Chicken with Onions and Figs
Photography by Matthew Kimura

Honey Roast Chicken with Onions and Figs

Honey and figs provide a glossy companion for this holiday entree

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: October 2003

Recipe5 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4 to 6


  • 2 tbsp 2tbspvegetable oil
  • 2 tsp 2tspliquid honey
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1 1chickenchickens, (about 3-1/2 lb/1.75 kg)
  • 1 1small onion
  • 4 4cloves garlic
  • 1/2 1/2lemonlemons
  • 2 sprigs 2sprigsfresh thyme
  • 4 cups 4cups(about two 284 g pkg) pearl onionpearl onions, peeled
  • 2 cups 2cupsdried whole calimyrna figdried whole calimyrna figs
  • 1 tbsp 1tbspall-purpose flour
  • 1/2 cup 1/2cupwhite wine
  • 1 cup 1cupchicken stock
To change the number of servings, enter the number, then press "calculate". or reset


In bowl, whisk together 1 tbsp (15 mL) of the oil, 1 tsp (5 mL) of the honey, salt and pepper; set aside.

Remove giblets and neck from chicken. Rinse chicken inside and out; pat dry. Insert onion, garlic, lemon and thyme into cavity. Tie legs together with string; tuck wings under back. Place, breast side up, on greased rack in roasting pan. Toss pearl onions with remaining oil and add to pan.

Roast chicken in 375°F (190°C) oven for 30 minutes; brush with honey mixture. Roast until juices run clear when chicken is pierced and meat thermometer inserted in thigh registers 185°F (85°C), 30 minutes. Set pearl onions aside. Transfer chicken to warmed platter and tent with foil; let stand for 20 minutes before carving. Discard onion, lemon and garlic from cavity.

Meanwhile, remove hard stems from figs; set figs aside.

Skim fat from pan juices. Add flour; cook, whisking, for 1 minute. Add wine; cook, whisking, until most of the liquid is evaporated, about 1 minute. Add stock, scraping up any brown bits from bottom of pan; simmer, whisking, until smooth, slightly thickened and glossy. Add pearl onions, figs and remaining honey to pan; simmer, stirring, until figs are hot, about 2 minutes. Serve with chicken.

Nutritional Information Per each of 6 servings: about

cal 449 pro 25g total fat 17g sat. fat 4g
carb 51g fibre 9g chol 81mg sodium 304mg

% RDI:

calcium 11 iron 19 vit A 5 vit C 17
folate 7
All rights reserved. TVA Group Inc. 2015