Roast Chicken and Figs

1. 1

   1.

2. 2

   Preheat the oven to 450 degrees F. 2.

3. 3

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

4. 4

   3.

5. 5

   Place the chicken on top of the onion rings.

6. 6

   4.

7. 7

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

8. 8

   5.

9. 9

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

10. 10

    6.

11. 11

    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.

12. 12

    7.

13. 13

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

* Per serving · 4 servings · Values may vary.