Roast chicken with potatoes, lemon and figs
500 g, (chat), halved
1 medium, cut into wedges
Fresh red chilli
1 whole, thinly sliced
30 g, (1 bulb), halved
¼ cup(s), (80ml)
6 medium, halved
Chicken thigh, skinless, raw
- Preheat oven to 200°C or 180°C fan-forced. Place potato, lemon, chilli, oregano and garlic in a large baking dish. Add oil and season with salt and freshly ground black pepper. Toss to coat. Bake for 50 minutes or until potatoes are golden and tender.
- Meanwhile, combine chicken, juice and honey in a medium baking dish. Season with salt and freshly ground black pepper. Bake for 20 minutes, adding figs for the last 10 minutes of cooking.
- Squeeze roasted garlic from bulbs and toss through potato mixture. Drizzle rocket with vinegar and serve with chicken, figs and potato mixture.