Spiced Pan-Roasted Chicken with Olives, Figs, and Mint
- 1 whole chicken (3 1/2 pounds)
- 1 tablespoon kosher or sea salt
- 1 tablespoon ground coriander
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon cayenne
- 1/4 cup olive oil
- 2 tablespoons roughly chopped pitted Kalamata olives
- 2 tablespoons roughly chopped green olives
- 8 dried figs, roughly chopped
- 1 tablespoon chopped mint, plus more for garnish
- 2 tablespoons fresh lemon juice
- 1 cup chicken broth
- Place the chicken on a cutting board, breast side down. Use kitchen shears to remove the backbone to butterfly it and press the chicken with your hands to flatten it.
- In a small bowl, stir together the salt, coriander, cinnamon, cayenne, and 2 tablespoons olive oil. Rub the mixture onto both sides of the chicken and place the bird, skin side up, in the refrigerator uncovered for 4 to 24 hours.
- Preheat the oven to 400 degrees . Add the remaining 2 tablespoons olive oil to an ovenproof saute pan and heat over medium-high heat until hot. Add chicken to the pan skin side down and cook until golden brown.
- Transfer pan to the oven and cook for 30 minutes. Pour off accumulated drippings and flip the chicken. Add both types of olives, figs, mint, lemon juice, and chicken broth to the pan and return to the oven for 30 minutes more or until the internal temperature (using a meat thermometer) reaches 165 degrees . When chicken is done, garnish with additional chopped mint.
- To serve, cut chicken into quarters and drizzle each piece with pan drippings and olive and fig mixture.
Per serving: 501 kcal cal., 36 g fat (8.8 g sat. fat), 8 g carb., 1 g fiber, 34 g pro.. Percent Daily Values are based on a 2,000 calorie diet