Warm, roasted figs bring a rich, seedy fruitiness to roast chicken. Supremes are skin-on breasts with half-wing attached, or you can use chicken marylands which will need another 15 minutes cooking.
2 tbsp extra virgin olive oil
4 chicken supremes*
2 red onions, halved and cut into thin wedges
2 tbsp balsamic vinegar
2 tbsp honey
sea salt and pepper
6 figs, cut in half
200g fine green beans
2 tbsp walnuts, lightly toasted
Heat oven to 200C. Heat one tablespoon olive oil in a frying pan and brown the chicken skin-side down over medium heat for three minutes until lightly golden.
Toss onion with one tablespoon balsamic vinegar and one tablespoon honey and arrange on an oven tray lined with baking paper.
Place the chicken on top, season well and bake for 15 minutes.
Add the figs, drizzle them with remaining vinegar and honey and bake for a further 15 minutes or until chicken is golden and figs are soft.
Cook green beans in simmering salted water for four minutes or until tender. Drain, toss with remaining olive oil, walnuts, sea salt and pepper.
Serve chicken with onions and green beans, tuck in figs and drizzle with any pan juices.