By Melissa Clark, The New York Times
A Sweet and Savory Dish for Rosh Hashanah
- 3 garlic cloves
- 1 large orange
- 1 tablespoon finely chopped fresh rosemary, plus 2 whole sprigs
- 2 teaspoons fine sea salt and 1 teaspoon of freshly ground pepper
- 1 (3 1/2- to 4-pound) whole chicken, patted dry
- Extra-virgin olive oil, for drizzling
- 8 seckel pears, halved and cored (or use 4 small ripe Bartlett, Anjou or other pears, quartered)
- 8 ounces ripe fresh figs (4 to 6 figs), halved lengthwise
- Sherry vinegar and flaky sea salt, for serving
- ½ cup parsley leaves, coarsely chopped, for garnishing
Peel 2 of the garlic cloves, and finely grate or mash to a paste. Grate 1 teaspoon zest from the orange (reserve zested orange and remaining garlic clove for serving). In a small bowl, combine garlic and zest with 1 tablespoon finely chopped rosemary, salt and pepper.
Place chicken on a 13-by-17-inch rimmed baking sheet and rub rosemary mixture all over chicken including underneath the skin and inside the cavity. Chill uncovered in the refrigerator for at least 4 hours and up to overnight. Heat oven to 375 degrees. Stuff chicken with rosemary sprigs. Drizzle chicken lightly with oil, and roast for 30 minutes. Remove baking sheet from oven and carefully arrange pears and figs, cut side down, on the hot pan. Continue to roast until chicken is cooked through, another 15 to 25 minutes.
Transfer chicken to a cutting board to rest for 10 minutes before carving. Roast pears and figs another 5 to 10 minutes, if necessary, until they are caramelized and tender. Cut the white pith off the orange, then cut out orange segments into bite-size pieces. Finely grate or mash the remaining garlic clove.
To serve, transfer figs, pears and chicken to a platter. In the pan with chicken juices, toss orange segments, remaining garlic clove, and a drizzle of sherry vinegar; taste and season with flaky sea salt, if needed. Spoon oranges and pan juices over chicken and fruit on platter, and top with chopped parsley and more flaky sea salt.