Honey Roast Chicken with Onions and Figs Honey Roast Chicken with Onions and Figs

Honey Roast Chicken with Onions and Figs 250 Image by: Honey Roast Chicken with Onions and Figs 250 Author: Canadian Living

Honey and figs provide a glossy companion for this holiday entree

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: October 2003



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 facts <b>Per each of 6 servings:</b> about

  • Sodium 304 mg
  • Protein 25 g
  • Calories 449.0
  • Total fat 17 g
  • Cholesterol 81 mg
  • Saturated fat 4 g
  • Total carbohydrate 51 g


  • Iron 19.0
  • Folate 7.0
  • Calcium 11.0
  • Vitamin A 5.0
  • Vitamin C 17.0
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Honey Roast Chicken with Onions and Figs