Recipes Ingredients Meat & Poultry Chicken Roasted Chicken with Polenta and Balsamic-Poached Figs Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 28, 2021 Print Rate It Share Share Tweet Pin Email Photo: Con Poulos Prep Time: 10 mins Total Time: 10 mins Servings: 4 Always save poultry pan drippings. Just a small amount of the rich "jus" lends a complex, savory flavor to nearly any dish (pasta, soup, or whole grains). Here, it adds depth to the fig sauce served with the chicken. Ingredients Simple Roast Chicken 4 cups Simple Polenta 1 ½ cups water Salt 3 tablespoons chicken "jus" 12 Balsamic-Poached Figs 2 tablespoons fig syrup Freshly ground pepper Chopped fresh parsley Directions Heat oven to 300 degrees. Place chicken on a baking sheet and gently peel back skin from chicken pieces without detaching it completely. Heat until the meat is warm and the skin is crisp, about 10 minutes. Meanwhile, combine polenta and water in a medium pot over medium-high heat. Break up polenta with a wooden spoon, then stir continuously until creamy and heated through. Season with salt, spoon onto serving plates, and top with chicken. In a small pot, combine chicken "jus," figs, and fig syrup; whisk until combined. Reduce slightly over medium-low heat. Season with pepper. Pour over chicken. Garnish with parsley. Rate it Print