Roasted chicken is a staple on almost every Shabbat table. With this Mediterranean rosemary and fig marinade, it will come out sweet and crispy every time.
8 chicken legs
3 rosemary sprigs, needles separated
1 cup fig jam
3 cloves garlic, crushed
2 tbsp. olive oil
salt and black pepper
Add chicken to a bowl with all the ingredients. Mix thoroughly, cover and refrigerate for 2-6 hours (the longer the better). Preheat oven to 400° F/200° C. Place chicken on oven rack and roast for 30-40 minutes until golden brown.