Roast Chicken with Figs, Shallots and Mustard Rosemary Potatoes
Figs usher in the Fall with Roast Chicken, Shallots, Mustard Rosemary Roasted Potatoes
most sliced in half, some left whole (see note).
Yukon gold potatoes
quartered with skins
large clove garlic
sprigs fresh thyme
Rinse chicken, pat dry, salt and refrigerate for 1-3 days, wrapped in plastic
On roasting day, remove from refrigerator, rinse, pat dry and resalt. Leave out at room temperature for 1 hour. If you can't do this, your cooking time will increase.
Preheat oven to 450 degrees F.
Put chicken in oven for 25 minutes.
In the meantime, prepare potatoes.
In large bowl crush garlic with mustard, thyme, 1 tablespoon chopped rosemary, olive oil. Add quartered potatoes and mix well.
During last 25 minutes of roasting chicken, add in shallots and potatoes and figs around the chicken. (If you don't use potatoes, add figs in whole form 25 minutes into baking.
Use a meat thermometer to test chicken at 50 minutes. The chicken is done when the deepest part at the thigh not touching the bones reaches 165 degrees.
You may need to cook for 10-15 more.
Let the chicken rest for at least ten minutes before you cut it.
Figs: You can slice all in half, or mix it up. If chicken is larger than 3 pounds use up to two pints of figs.