Apricot & Fig Roasted Chicken

• 1 cut up fryer chicken (I don't use the neck, instead I save that in the freezer to make bone broth)
• 1/2 cup apricot jam
• 1/2 cup balsamic vinegar
• 1/2 cup water
• 4 T extra virgin olive oil
• 1 T. finely chopped oregano
• 1 teaspoon sea salt
• 1 small leek, chopped
• 8-10 dried or fresh figs (cut in half or into quarters)

1. 1. Rise chicken and place in baking dish. Preheat oven to 325 degrees.
2. 2. In separate small dish, whisk together apricot jam, balsamic vinegar, water, olive oil, chopped oregano, and sea salt. Pour over chicken. Place leeks and figs on the bottom of the pan around the chicken.
3. 3. Place pan in oven and roast for 1 1/2 to 2 hours. The longer it cooks, the more tender the meat will be. Check on it periodically to baste.
4. 4. Serve over quinoa or brown rice (optional) and with a side of parboiled greens or steamed broccoli.

chicken, apricot jam, balsamic vinegar, water, t, oregano, salt, fresh figs

Taken from www.epicurious.com/recipes/member/views/apricot-fig-roasted-chicken-50159624 (may not work)