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Roast chicken with rosemary salt & figs

Felicity Cloake

Ripe figs and aromatic rosemary bring the perfume of the Mediterranean to this simple roast

Recipe Meta


5 mins (plus marinating)


35 mins






  • 1½ tbsp coarse flaky salt
  • 4 sprigs of rosemary, leaves picked
  • 1 unwaxed orange, zest and juice
  • 4 chicken legs
  • 6 ripe figs


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 extra virgin olive 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.

Image: John Holdship

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