Black Garlic Agrodolce Chicken

INGREDIENTS:

Chicken Ingredients

• 4-5 lb. chicken, preferably pastured, organic and humanely raised
• 2 Tbsp. Solspring^® Real Salt^® Ancient Fine Sea Salt, divided
• Freshly ground Solspring^® Whole Black Peppercorns, to taste
• 2 large yellow onions
• 1 lemon

Black Garlic Agrodolce Ingredients

• 2 Tbsp. ghee
• 1 shallot, minced
• 2 cloves garlic, minced
• ¼ cup Solspring^® Biodynamic^® Organic Red Wine Vinegar
• 3-4 dried figs, diced
• 2 Tbsp. Solspring^® Organic Fermented Black Garlic Purée
• 1 Tbsp. capers (in brine, drained)
• 1/4 cup pine nuts
• 3 Tbsp. Solspring^® Organic Wild Acacia Raw Honey
• 2 Tbsp. Cooking oil of your choice

INSTRUCTIONS:

1. Preheat your oven to 350°F.
2. Peel and slice the onions into thin half-moons, and add to the bottom of a roasting dish.
3. Coat the chicken in salt and pepper, inside and outside. Pierce a lemon all over with the tip of a knife, and insert it into the cavity of the chicken.
4. Place the chicken upside down in a roasting dish, and roast for 30 min.
5. Begin making the agrodolce sauce, by melting ghee in a small saucepan over low-medium heat. Add the shallots and garlic to the saucepan with a pinch of salt. Stir and cook until softened and turning golden, about 5 min.
6. Next, add red wine vinegar, bringing it to a simmer and cooking uncovered for another 5 min. or until the mixture reduces by about half.
7. Add the figs, black garlic, capers, pine nuts and honey to the saucepan. Stir well and let cook until simmering, smashing a few of the black garlic cloves against the side of the saucepan.
8. Finally, add the cooking oil of your choice, and salt and pepper, stir to combine, and taste. Adjust seasoning as needed.
9. After roasting for 30 min., remove the chicken from the oven, and pour about 1/3 of the agrodolce over top, using a brush to get into the nooks and crannies. Then flip the chicken breast side up, pour another third of the sauce over top, and brush. Place the chicken back in the oven for another 30 min.
10. After the last 30 minutes, with the chicken still in the oven, increase the oven temperature to 400°F, and set a timer for 20 min.
11. Once complete, check the skin for a nice golden-brown color, and check the temperature for doneness. 165°F on a meat thermometer or clear juice from the dark meat signals a perfectly cooked chicken. If you'd like more color, continue cooking the chicken at 400°F, or place under the broiler for a few minutes – keep a watchful eye!
12. Remove the chicken from the oven, and let rest for 10-20 min., then carve into the breasts and legs, settling the pieces back into the juices in the pan. Squeeze the lemon over and around the chicken, and spoon the juices and onions over it.
13. Return to the oven to keep warm or serve immediately with the remaining sauce. Enjoy!