bohemianwanderer – If you’re looking for a rustic yet refined dinner with bold Mediterranean flavors, this roast chicken with figs and white beans delivers. The combination of tender chicken, sweet figs, briny capers. And aromatic fennel seeds creates a layered, comforting dish that feels both hearty and elegant. Best of all, it’s made in just one roasting tin, making cleanup easy.
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Begin by preheating your oven to 245°C (225°C fan). Season four skin-on, bone-in chicken legs with fine sea salt. In a roasting tin large enough to hold the chicken in a single layer. Combine three peeled and wedged onions, four tablespoons of capers, five whole but gently crushed garlic cloves. The peeled zest of one orange, and a tablespoon of fennel seeds. Drizzle everything generously with olive oil, season again with salt, and toss well to coat.
Place the seasoned chicken legs on top of the mixture and roast in the oven for 25 minutes. Then, reduce the oven temperature to 180°C (160°C fan) and continue roasting for another 25 to 30 minutes, or until the chicken becomes very tender and golden.
This step allows the flavors of the onion, garlic, and fennel to meld with the chicken while creating a rich base for the next stage. The high heat at the start ensures crispy skin, while the lower temperature gently cooks the meat through.
Add Sweet Figs and Creamy Beans for a Rich, Balanced Finish
Once the chicken is tender, carefully remove it from the tin, leaving behind all the flavorful juices. Add a 700g jar of cooked white beans—including their liquid—into the tin. Next, slice six to eight slightly underripe figs into 1cm pieces and stir them in with the beans. Nestle the chicken legs back on top of the mixture and return everything to the oven for another 10 to 15 minutes. This final roast helps reduce the liquid and intensifies the flavors.
After removing the pan from the oven, lift the chicken legs out once more and finish the beans with freshly squeezed orange juice and two to three tablespoons of sherry vinegar. Stir to combine and enhance the depth of the dish with a touch of brightness.
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To serve, divide the beans and fig mixture between four plates. Place a roasted chicken leg on top of each portion, then sprinkle over 15 grams of fresh oregano for a fragrant finish. Drizzle everything with extra-virgin olive oil before serving.
This recipe perfectly balances sweet, salty, and savory elements. It’s ideal for a weekend dinner or an impressive yet uncomplicated meal for guests. For a complete experience, pair it with crusty bread or a crisp green salad.
