Roast chicken, rosemary salt & figs

by Felicity Cloake

A taste of the Mediterranean from Felicity Cloake

Ripe figs and aromatic rosemary bring the perfume of the Mediterranean in high summer to this super-easy supper dish.


1.5 tbsp coarse flaky salt
4 sprigs of rosemary, leaves picked
1 unwaxed orange, zest and juice
4 chicken legs
6 ripe figs
Extra virgin olive oil


Rub together the salt, rosemary leaves and orange zest. Scatter two thirds over the chicken, cover and leave to sit in a cool place for an hour (or overnight in the fridge).

When you’re ready to cook, heat the oven to 220C and quarter the figs. Toss the chicken in a shallow roasting tin with a glug of oil and scatter over the figs. Bake for 15 mins until golden then turn the heat down to 180C and bake for 20-25 mins more, until cooked through.

Squeeze over a spritz of orange juice and a little more of the salt if required.

Recipe: Felicity Cloake
Image: John Holdship