Sticky, succulent and oh so divine, this fig rosemary sticky glazed roast chicken is fast enough for a weeknight meal or your Thanksgiving turkey.
Dish Count :: 1 Sauce Pan, 1 Roasting Pan, 1 Carving Knife
Sometimes birthdays don’t go how you want them to. Exhibit A, was mine last Friday. Oh, didn’t mention I was born on Halloween? It’s pretty neato burrito if you ask me. Typically. But as it so happens every once in a while, a comedy of events somehow over takes the day itself. Though it didn’t go according to plan – yoga pants, endless control of the remote, dinner at my favorite restaurant and an obscenely large cupcake – the one thing that made it special was Ben himself, as he always does.
Laughing at the rough times make the great ones that much sweeter, and ever the more thankful for a man who works so hard. Ben and I are on opposite schedules, and opposite weekends, with events requiring planning and deliberation. Nothing like planned spontaneity!
Ben and I had finally set aside a plan – we were celebrating a birthday and my double promotion! Ayy ohhh! – with a date night to go to my favorite restaurant in town, just down the road from our apartment. But as I came home I found the apartment dark with no lights on, a bouquet of flowers on the counter, and boxer wearing Ben standing over the kitchen sink with coffee reheated from the night before, with bags bigger than Birkins under his eyes and four hours of sleep after the 12 hour shift he pulled the night before. Before he could raise the meagerly warm cup of coffee to his lips, I stopped him in his tracks and sent him back to bed to attempt to regain some of the sleep deprivation and minimize those bags under his eyes. They’re just not his signature look.
While he was sleeping, I set about making the most of the remaining plan – yoga pants (planned) and endless remote time included (planned) , and even took a short nap with the dog resting his head on the couch trying to get a little cuddle time on the too-small couch (not planned, but awesome). As a second running up on dinner, it was cheap chinese take out complete with my favorite sweet and sour pork. And did I mentioned the obscenely large cupcake? That was so totally planned and so totally tasty.
Ben and I re-planned out date night for Saturday – but a 14 hour shift got in our way, thanks to some 19 year old kids who decided to party to hard on Halloween and couldn’t show up for their shift the next morning. So, third time is the charm and we are resolving to go to dinner this week. (Send prayers, rain dances or whatever is required to make sure we can get our much needed date!)
And even though those grand plans never work out, it’s the unplanned plans that end up making the memories, and make you ever the more thankful for the ones that you love – and the ones who would get up take you to your favorite restaurant completely sleep deprived and delirious. All in the name of love.
Rosemary Fig Roasted Chicken
1 Whole Chicken, thawed and giblets removed and patted dry
1/2 cup Balsamic Glaze - Use this How-To
3 Cloves Garlic, minced
3 Sprigs Rosemary, destemmed and minced
2 tsp Salt
1 tsp Pepper
1/4 cup Butter, softened
5-6 Fresh Figs (optional. If you omit fresh figs, add additional 1/4 cup Fig Preserves for glaze)
1/2 cup Fig Preserves
Preheat oven to 400 degrees.
In a small bowl combine softened butter, half of the garlic and half of the other herbs, stirring to combine. Using fingers, separate the skin covering the chicken breasts from the meat of the breasts. Using fingers rub the butter between the skin and the chicken breast meat, evenly over both breasts. Pull skin taught to cover the breasts.
In a small sauce pan, combine the fig preserves, all the remaining herbs, salt and pepper, and balsamic glaze. Bring the mixture to a simmer and ensure that the balsamic is syrupy and sticky like a glaze. Remove from the heat.
Place chicken onto the roasting rack with the wing side up. Baste with a bit of the balsamic glaze. Roast with wing side up for 15 minutes. Using tongs or wads of paper towels, flip the chicken so it is sitting with the opposite wing up in the roasting rack and roast for another 15 minutes and baste with glaze. Flip once more, so that the breast side is facing up - and roast bird for 30 minutes, or until the breast meat registers 160 degrees and the dark thigh meat registers 175. Continue to baste the bird with the balsamic fig sauce until it comes from the oven. Remove from oven and tent chicken with foil. Let rest for 10 minutes before carving.
Carve the bird and serve immediately.