Featuring: POV-003 Convection Oven
NBS-2RT Buffet Server
4 large chicken breast halves (bone-in) or whole legs
salt and ground black pepper to taste
1/2 cup chicken stock
1/3 cup orange juice
3 tablespoons Balsamic vinegar
1 teaspoon grated fresh orange peel
1 teaspoon fresh thyme leaves
8 large fresh figs
Preheat the oven to 400 degrees.
Wash and dry the chicken. Rub the skin with the vegetable oil. Sprinkle with salt and pepper if desired.
Place the chicken in your baking pan. (It comes with the NBS-2RT buffet server) Immediately reduce the oven heat to 350 degrees and roast for 15 minutes (you preheat to 400 degrees to give the chicken an immediate blast of high heat, but it needs to cook at 350 degrees after that).
While the chicken is cooking, mix the chicken stock, orange juice, Balsamic vinegar, orange peel and thyme leaves in a small bowl. After the 15 minutes are up, pour the sauce over the chicken.
Continue to roast the chicken for another 10 minutes. Baste and roast for another 10 minutes.
Place the figs in the pan. Baste with the pan fluids. Cook for another 10-15 minutes or until the chicken is cooked through.
Remove the chicken and figs from the pan and keep them warm. Place the pan over high heat to boil the pan juices for 2-3 minutes until thickened slightly. Serve the chicken with pan fluids and roasted figs.