📖 Instructions

1. Preheat your oven to 400°F (200°C). This is crucial for even cooking and that beautiful crispy skin.
2. Rinse the chicken inside and out and pat it dry with paper towels. Moisture is the enemy of crispy skin, so don't skip this step.
3. In a bowl, mash 4 of the figs with the olive oil, balsamic vinegar, honey, garlic, salt, and pepper. This forms the base of your flavorful glaze.
4. Loosen the skin of the chicken breast by gently sliding your fingers between the skin and the meat. Be careful not to tear the skin!
5. Spread half of the fig mixture under the skin of the breast, ensuring even distribution. This infuses the meat with flavor from the inside out.
6. Stuff the cavity of the chicken with the remaining quartered figs, onion, and lemon halves. These aromatics will steam the chicken from the inside, adding moisture and flavor.
7. Tie the legs together with kitchen twine to ensure even cooking. This helps the chicken maintain a nice shape during roasting.
8. Rub the outside of the chicken with the remaining fig mixture. Make sure to coat every inch for maximum flavor.
9. Place the chicken in a roasting pan and roast for 1 hour and 15 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). Baste the chicken with the pan juices every 20 minutes for extra moisture and flavor. If the skin starts to brown too quickly, loosely tent the chicken with foil.
10. Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird.
11. Carve the chicken and serve with the roasted figs, onions, and lemon from the cavity. Drizzle any remaining pan juices over the chicken for added flavor.