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trussed chicken with caramelized onions and figs in port wine glaze

Roast Chicken with Caramelized Onions and Figs in a Port Wine Pan-Sauce

This variation pairs classic roast chicken that has been seasoned simply with salt, pepper and thyme and paired with warming fall flavors of roasted figs, caramelized onions, thyme and port wine.
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Servings 4
Calories 936kcal


For the caramelized onions:

  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • 2 medium yellow onions, thinly sliced
  • 1 tablespoon granulated sugar
  • 1 teaspoon kosher salt

For the roasted chicken with port wine glaze:

  • 1 (4-pound) whole chicken
  • 4 tablespoons unsalted butter, cut into pieces
  • 8 sprigs thyme, divided
  • 1 head garlic
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 pound black mission figs, halved
  • 2 cups port wine


For the caramelized onions:

  • Heat a large sauté pan over medium heat, add the olive oil and heat through. Add the butter and allow to melt then add the onions. Sauté until the onions are soft and tender, about 10 minutes. 
  • Toss the onions with sugar and salt then reduce the heat to medium-low and cook, stirring occasionally, until the onions are slightly caramelized but not fully uniformly browned (the onions will continue cooking with the chicken).

For the roasted chicken with port wine glaze:

  • Heat oven to 400ºF (200ºC). Rinse the chicken and pat it completely dry. Gently slide your fingers between the breast and the skin to loosen the skin and make two pockets. Repeat with the chicken thighs.
  • Push pats of butter and a sprig of thyme into each of the four pockets and the head of garlic inside the chicken. Season generously with salt and pepper all over. Place in a roasting pan on top of the slightly caramelized onions. Arrange figs around the sides of the chicken.
  • Roast the chicken until golden brown and internal temperature registers 165ºF, about 1 hour. Remove the chicken to a cutting board to rest for about 10 minutes before carving.
  • Pour the port into the pan to deglaze. Return to the oven until the sauce has slightly reduced, about 15 minutes.
  • Serve the chicken with the fig and port pan sauce over the top.


Calories: 936kcal | Carbohydrates: 47g | Protein: 38g | Fat: 53g | Saturated Fat: 20g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 188mg | Sodium: 1894mg | Potassium: 841mg | Fiber: 5g | Sugar: 33g | Vitamin A: 1051IU | Vitamin C: 13mg | Calcium: 101mg | Iron: 3mg