Jimtown’s Fig & Olive Spread—a little sweet, a little salty, very South of France—makes a divine glaze for roasted chicken. Garnished with whole garlic cloves, green olives, and capers, this dish is easy enough for a weeknight supper, but festive enough for company. It’s great cold, too, and makes a fine, finger-licking main course for a picnic.
- 6 tablespoons Jimtown Fig & Olive Spread
- 6 tablespoons white wine
- 1 1/2 tablespoons balsamic vinegar
- 1 1/2 tablespoons olive oil
- 1 1/2 teaspoons juice from the caper jar
- 3/4 teaspoon herbes de Provence, crumbled, or 2 tablespoons mixed fresh oregano and thyme, chopped
- 9 chicken quarters (light, dark, or assorted), about 3 pounds total
- 1/2 cup drained whole small pitted green olives
- 10 whole garlic cloves, peeled
- 2 tablespoons drained capers
- Freshly ground black pepper to taste
Position rack in the middle of the oven and preheat to 350 degrees.
In a medium bowl, stir together the Jimtown Fig & Olive Spread, wine, vinegar, olive oil, caper juice, and herbes de Provence. Arrange chicken quarters in a shallow baking dish just large enough to hold them. Pour the olive spread mixture over the chicken. Scatter the olives, garlic, and capers over the chicken. Season generously with pepper.
Bake, basting the chicken with the pan juices as they accumulate, until it is just cooked through while remaining juicy, about 50 minutes. Serve hot, warm, or cold.
Serves 4 to 6