Rosemary & Fig Chicken

Is there one food that shows up on your dinner menu more than anything else?

I'd have to say that chicken is the hands-down winner at our house. 

If I wasn't concerned about packing on the pounds, 

I'd serve pasta every other night.

If I wasn't worried about my cholesterol,

steak would make more than just a "rare" appearance.

If Junior Goo Shoes wasn't so picky,

I'd dish up some fish at least twice a week.

And...if I wasn't such a lazy cook,

I'd be cooking up a lot of exotic meals.

But, that's not my reality.


Chicken is often my go-to protein.

Even though I have dozens of chicken recipes, 
I'm always on the look-out for new ways to prepare it.
Lately, my Facebook wall is loaded with those super-quick "how-to-cook" videos,
and the other day, a recipe for Rosemary & Fig Chicken from Jewlishious  
practically jumped out and grabbed me.
Just when I was in a quandary about what to make for dinner,
I heard figs and rosemary calling my name.

I grabbed my jacket, and dashed out the door to round up the ingredients 

(don't you hate it when you forget the car keys, run back to get them; get in the car, 
only to discover that you've forgotten your phone, too? 
Happens to me more often than I'd like to admit).

As luck would have it, my supermarket was out of fresh rosemary,
so I used dried, and the little bit of fresh I had left in the fridge.  
The fig jam I used was Bon Maman's Fig Preserves (affil. link).

The recipe calls for all legs, but Mr. Goo Shoes isn't a leg man,
so I got some breasts thighs, too (ahem).
(that is the extent of my attempt at adult humor, heh-heh).  

Put everything in a bowl, roll up your sleeves, 

and use your hands to get that chicken nice and coated.

You can watch the video here -- it's all of 36 seconds.

  In order for the flavors to absorb, the coated chicken 
needs at least 2 hours in the fridge before cooking,
but the longer the better. 
Although this recipe is simple, it does need some advance planning.

It's very important to bake the chicken on a rack,
so the jam mixture gets all crispy and sticky, and finger-lickin' good.

And good it was! 
It got three thumbs-up from my family, 
and that's not easy to come by. 

Rosemary & Fig Chicken 
(Recipe from Jewlishious)

8 chicken legs (I used legs and thighs)
3 rosemary sprigs, needles separated
1 cup fig jam
3 cloves garlic, minced
2 tbsp olive oil
salt and pepper

Method:
Combine rosemary, jam, garlic, olive oil, salt and pepper in large bowl.
Add chicken and toss to coat chicken pieces.
Refrigerate 2-6 hours (the longer, the better).
Preheat oven to 400°.
Place chicken on oven rack over baking tray lined with foil or parchment paper.
Roast 30-45 minutes, until chicken is golden brown. 

Rosemary and Fig Chicken is everything I like in a recipe:

Easy.

Fast. 

Five ingredients (not counting S&P).

Delicious. 

It will be making a regular appearance at our dinner table.

**********************

OTHER STUFF:

I've been semi-off the blogging grid lately, as the big fundraiser I've been planning is this Sunday!  In addition to a case of the pre-gala jitters, I've been swamped with last-minute details, and have barely had time to reheat this leftover chicken for dinner, let alone respond to all of your comments on my last few posts.  Once again, I find myself asking for your forgiveness :(  

After Sunday, things should be a little more calm, and hopefully, I'll be back to a more regular schedule. Thanks for understanding!

                 

You may also like:

Healthy Chicken Piccata  

 Ginger Soy Chicken

Teriyaki Chicken

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