Preheat your oven to 180c/ 350f/ gas 4. In a bowl, place 4 of the figs, roughly chopped, with the sliced garlic cloves, chopped red onion, chopped flesh of the peeled lemon, rosemary, seasoning and cooked rice. Mix well. Spoon as much of the rice inside the cavity of the chicken as possible and then add the remainder to an oven proof dish, cover with foil and cook for 30 minutes alongside the chicken at the end of its cooking time. Butter the outer skin of the chicken and generously sprinkle with sea salt flakes. Roast for 1 and a half hours. Take the other 4 figs and cut into quarters from above without cutting all the way through but enough that they open at the top. Wrap a slice of Parma ham around the base so that they can stand and then drop a piece of Camembert into the opening, along with a small sprig of rosemary. Repeat with the renaming figs. Refrigerate until ready to use. 10 minutes before the chicken is ready, add the figs to the tray and brush the chicken liberally with the balsamic glaze. (The balsamic will run into the pan juices making the most delicious sauce). Return to the oven. To serve, carve the chicken and serve alongside the fig parcels and rice stuffing with the pan juices drizzled over. A lightly dressed, leafy salad will add perfect freshness too. 
Ingredients
METHOD
Discover my secret to feeling like I’m in Provence – this recipe! All the flavours of figs and rosemary and camembert, it is the perfect recipe for lazy summer afternoons beneath dappled sunlight. Make some extra fig parcels to enjoy over the afternoon or if extra friends pop in. Don’t forget to add some fresh baguettes