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Chicken Roasted in Fig leaves, with Figs and Tomatoes

"There are many fig trees growing in the UK, pick some of their leaves (with permission) and line a roasting tray with them. Use more leaves to wrap a plump chicken; any extra ones can be placed in the cavity. As the bird comes out of the oven, your kitchen will fill up with the most unusual perfume, which is also present in the tender meat and in the surrounding firm-fleshed, late-summer tomatoes and juicy figs."

Recipe created by Sarit Packer and Itamar Srulovich, owners of restaurant @HoneyandCo.

Roast Chicken in Fig Leaves, with Figs & Tomatoes

Chicken Roasted in Fig leaves, with Figs and Tomatoes

"There are many fig trees growing in the UK, pick some of their leaves (with permission) and line a roasting tray with them. Use more leaves to wrap a plump chicken; any extra ones can be placed in the cavity. As the bird comes out of the oven, your kitchen will fill up with the most unusual perfume, which is also present in the tender meat and in the surrounding firm-fleshed, late-summer tomatoes and juicy figs."

Recipe created by Sarit Packer and Itamar Srulovich, owners of restaurant @HoneyandCo.

  • Serves: 4
  • Prepare: 10 Minutes
  • Cook: 45 Minutes
  • Difficulty: easy
Method & Ingredients
Organic Whole Chicken
£19.99
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WHO ARE THE ORGANIC BUTCHERY?

Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.  

WHAT IS ORGANIC CHICKEN?​

Our chickens are 100% organic, they have room to roam, a naturally foraged balanced diet, clean water and high hygiene standards. The chickens are grown slowly for approximately 70 days not 35 like those reared in intensive systems. Full of flavour and oh-so tender, it’s a versatile meat that is full of goodness.

Ingredients

For The Chicken Paste

  • 2tbsp olive oil
  • 1 lemon, zest
  • 1tbsp freshly picked marjoram leaves (or 1tsp of dried)
  • 1tsp sea salt
  • generous pinch of black pepper
  • 1 garlic clove, peeled and minced

For The Chicken

  • 2kg organic whole chicken
  • 6-8 fig leaves, washed well
  • 4-6 large tomatoes, cut into large chunks
  • 6 large figs, quartered (or 8-10 small ones halved)
  • 2tbsp olive oil
  • sea salt

 

 

Method

  1. Preheat the oven to 220˚C
  2. Line a large roasting tray with 5-6 of the fig leaves, overlapping each other to create a solid bed for the chicken to sit on
  3. Place the lemon slices in the middle of the tray and place the chicken on top of the slices. If you have some fig leaves left, fill the bird cavity with them and pop in a slice of lemon for good measure
  4. Mix the olive oil with the lemon zest, marjoram leaves, salt, pepper and minced garlic and rub the paste all over the chicken
  5. Lift the fig leaves up to semi-wrap the bird. They will stick a little to the paste but don’t worry too much - the heat from the oven will shrink them away soon enough
  6. Once the oven is hot, pop the tray in the centre and roast for 15 minutes. Reduce the heat to 200˚C without opening the oven door and roast for a further 15 minutes
  7. Remove from the oven carefully. Use a spoon or brush to baste the chicken with any liquids created, then add the chunks of tomatoes and the fig pieces all around the bird. Drizzle with a little extra olive oil and a touch of salt and return to the oven for the last 20 minutes
  8. Remove from the oven. Baste everything again with the juice. Check the chicken is cooked by inserting a knife in the thickest part of the bird and removing it: any juices that seep out should be clear. If they are bloody, return the chicken for a further 10 minutes. Rest for a futher 10-15 minutes before carving and serving
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The Organic Butchery The Organic Butchery The Organic Butchery

WHO ARE THE ORGANIC BUTCHERY?

Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.  

WHAT IS ORGANIC CHICKEN?​

Our chickens are 100% organic, they have room to roam, a naturally foraged balanced diet, clean water and high hygiene standards. The chickens are grown slowly for approximately 70 days not 35 like those reared in intensive systems. Full of flavour and oh-so tender, it’s a versatile meat that is full of goodness.

Frequently asked questions

  • Both duck and chicken are healthy choices of poultry. Duck is a lean meat, comparable in fat and calories to a skinless chicken or turkey breast. It is an excellent source of selenium and zinc, both of which encourage good cellular metabolism. Since duck is a red meat, it contains higher amounts of iron than other poultry. The fat content of duck meat is mostly healthy unsaturated fat and is an excellent source of protein.

  • In the UK, we now eat more chicken than any other meat. Which means the production of chicken has become more and more industrialised to keep up with demand. We rear our chickens in a free-range, organic environment and to the highest welfare standards. That means the birds have the freedom to roam outdoors during the day, with the shelter and safety of houses at night and in bad weather. We source our chicks from an organic breeding flock meaning they are certified from birth.

  • When choosing any meat to purchase, it is worth carrying out some research. There are a number of studies that suggest organic chicken is a healthier option, containing less saturated fat and higher in omega- 3 fatty acids, which are good for your heart. There are also several other reasons why choosing organic chicken is a good idea. They range from the contribution of organic farming to climate change, animal welfare and the use of pesticides and medicines used in the farming of conventional chickens, organic birds are only given antibiotics if absolutely necessary, rather than routinely, as they are in lower welfare systems to prevent spread of disease.

  • Organic chicken has been reared in accordance to a set of organic high-welfare standards. These organic standards cover not just the bird’s housing, the amount of space they have and the way they are treated, but also what they are fed, how they are transported and eventually slaughtered. Under the current Soil Association standards, chicks can be taken from a conventional system providing they are less than 3 years old and reared organically to 70 days. Our trusted local suppliers provide a natural environment for our birds to thrive without the need for preventative medication: room to roam, a naturally foraged balanced diet, clean water and high hygiene standards.