Roasted Chicken Legs With Figs, Capers & Oregano
Posted: 17 Aug 2026 06:19
- Roasted Chicken Legs With Figs, Capers & Oregano.jpg (57.24 KiB) Viewed 10 times
Preparation time: 5 minutes (plus marinating time)
Cooking time: 45 minutes
Serves: 4
No nutritional information available.
Ingredients
- 50ml olive oil
- 2 tbsp capers, plus a splash of the brine
- 2 tsp caraway seeds
- 1 tsp fennel seeds
- 2 garlic cloves, grated
- 2 tbsp red wine vinegar
- 15g oregano, leaves picked
- 4 chicken legs
- 8 figs, halved
- 2 red onions, thickly sliced
- Crusty bread and salad, to serve
Method
1. Combine the olive oil, capers and a splash of their brine, the carraway and fennel seeds, garlic, vinegar and oregano in a large bowl, and season well.
2. Cut a few slashes into each chicken leg using a sharp knife to help the marinade penetrate. Season lightly, then add the chicken and figs to the marinade and toss to coat. Chill for at least 2 hours, or up to 8 hours.
3. Heat the oven to 220°C/Fan 200°C/Gas Mark 8. Put the marinated chicken and figs in a large roasting tin lined with baking parchment, and toss with the onions. Roast for 45 minutes, or until the chicken skin is golden and crisp and the figs and onions are jammy. Serve with crusty bread and salad.