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Roasted Chicken with Fresh Figs and Onions

Roasted Chicken with Fresh Figs and Onions

Time Involved
< 90 min
# of Ingredients
Skill Level
1 tbsp (15mL) 
Lemon zest
3 tbsp (45mL) 
Chopped parsley
Cloves garlic, finely minced
1 tbsp (15mL) 
Chopped fresh rosemary, plus
Whole sprig
Lemon, quartered
1 tsp (5mL) 
Olive oil
Whole MAPLE LEAF Prime Naturally® chicken, about 3 1/2 lbs (1.5 kg)
Medium onions, cut into eighths
3 tbsp (45mL) 
Soy sauce
3 tbsp (45mL) 
Olive oil
Whole fresh figs or 2 peaches, halved and quartered
Rosemary sprigs for garnish

PREHEAT oven to 375˚F (190˚C).

COMBINE lemon zest, parsley, garlic, chopped rosemary, and olive oil. Coat the chicken with mixture, and place the whole sprig of rosemary and half the lemon into the cavity of the chicken. Tie the legs of the bird together with butcher’s twine.

PLACE the chicken in a roasting pan and arrange the onion and remaining lemon half around it, sprinkling with the soy and oil.

ROAST chicken in oven for 45 minutes.

ARRANGE the figs around the chicken, and continue to cook for about 30 45 minutes until the internal temperature of the meat reaches 185°F(85°C).

DISCARD the half lemon and rosemary sprig; transfer the chicken, onions, and figs to a platter and serve garnished with fresh rosemary.

TIPS: To get a correct reading when using a thermometer, make sure it’s not touching any bone, and is inserted in the thigh meat, which takes longer to cook. Add an additional quartered lemon to pan, to roast around the chicken, and add as a garnish to each serving.

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