Roast Chicken and Figs

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   Preheat the oven to 450 degrees F. 2.

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   Slice onion into thick rings and place on a baking sheet.

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   Place the chicken on top of the onion rings.

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   4.

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   Drizzle the bird with olive oil and sprinkle with salt and pepper.

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   5.

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   Arrange the figs, whole or sliced, around the chicken, and stuffed in the cavity of the chicken.

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    Place the pan in the oven and reduce the heat to 400 degrees F. Roast the chicken for 50 minutes until the skin is crispy and the juices run clear.

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    7.

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    Remove the chicken and let it rest for a few minutes before carving and serving with the roasted figs and onion rounds.

No additional tips available.