Fig and orange roast chicken

This roast chicken recipe takes flavour to the next level with figs and orange and a fragrant, syrupy jus

  • 15 mins preparation
  • 50 mins cooking
  • Serves 6
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Fig and orange roast chicken
  • 8 chicken thigh fillets
  • 1/3 cup fresh orange juice, plus 1 orange, sliced
  • 1/3 cup honey
  • 2 teaspoon olive oil
  • 2 clove garlic, crushed
  • 2 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 6 figs, halved
  • 8 shallots, peeled
  • 4 sprigs thyme
  • salad, garlic bread to serve


Fig and orange roast chicken
  • 1
    In a large bowl, combine chicken, orange juice, honey, oil, garlic and spices. Season, then gently toss until well combined.
  • 2
    Cover with plastic wrap and chill for 1 hour.
  • 3
    Preheat oven to 180°C. Line a large roasting dish with baking paper.
  • 4
    Add chicken mixture to dish with juices. Mix figs, shallots and thyme through. Arrange orange slices over chicken.
  • 5
    Bake for 45-50 minutes, basting occasionally, until chicken is cooked through.
  • 6
    Serve chicken with mixed salad leaves and garlic bread.


Make a quick garlic bread by beating a crushed garlic clove into 60g softened butter with snipped chives. Slice half a baguette into 2cm-thick slices (don’t cut all the way through), slather with butter, wrap in foil and bake at 180°C for 10-15 minutes, opening foil for the last 5 minutes.