Roasted chicken is a staple on almost every Shabbat table. With this Mediterranean rosemary and fig marinade, it will come out sweet and crispy every time. We love the flavors that the figs and rosemary combine to provide, but don't worry we use fig jam so you can make it anytime of year.
- Cook Time
- Prep Time
- 8 chicken legs
- 3 rosemary sprigs, needles separated
- 1 cup fig jam
- 3 cloves garlic, crushed
- 2 tablespoons olive oil
- salt and black pepper
- Add chicken to a bowl with all the ingredients. Mix thoroughly, cover and refrigerate for 2-6 hours (the longer the better).
- Preheat oven to 400°F/200°C. Place chicken on oven rack and roast for 30-40 minutes until golden brown.