Maple-Dijon Half Chicken with Herbed Bean Ragout

In a small bowl, combine fig jam and cream cheese.

Unroll crescent rolls; separate into triangles.

Spoon 1 TBSP fig cream cheese onto wide end of each triangle. Tuck in sides and roll up. Arrange on a parchment-lined baking sheet. Bake on top rack until golden brown, 10-12 minutes. TIP: Watch closely to make sure puffs don’t darken too quickly.

Remove sheet from oven and carefully transfer puffs to a plate. Remove and discard parchment from sheet. Increase oven temperature to 425 degrees.

Pat chicken* dry with paper towels. Place on baking sheet used for puffs; rub all over with a large drizzle of oil. (See a feather? Grip the end using a paper towel and pull!) Season generously with salt (we used ¾ tsp; 1½ tsp for 4 servings) and pepper.

Roast on top rack until lightly browned and almost cooked through, 30-40 minutes (the chicken will finish cooking in Step 6).

Meanwhile, in a small pan over medium-high heat, combine maple syrup, mustard, half the dried rosemary, 2 TBSP butter, 1 TBSP water, 1 tsp sugar, a pinch of salt, and pepper (all the dried rosemary, 4 TBSP butter, 2 TBSP water, and 2 tsp sugar for 4 servings). Cook, whisking, until thickened, 2-3 minutes. Turn off heat; transfer glaze to a small bowl. TIP: Glaze should be glossy; if it seems greasy, add a splash of water and continue to cook over medium-high heat, whisking, until smooth and thickened.

When chicken has 5 minutes remaining, brush half the glaze over chicken. Return to oven and roast until chicken is cooked through.

Meanwhile, in a small pan, combine maple syrup, mustard, half the rosemary, 2 TBSP butter, 1 TBSP water, 1 tsp sugar, a pinch of salt, and pepper (all the rosemary, 4 TBSP butter, 2 TBSP water, and 2 tsp sugar for 4 servings). Cook over medium-high heat, whisking, until thickened, 2-3 minutes. TIP: Glaze should be smooth and glossy; if not, add a splash of water and continue to cook, whisking, until smooth and thickened.

When chicken has 5 minutes remaining, remove sheet from oven and carefully brush half the glaze over chicken. Return to top rack and continue roasting until cooked through.

Remove sheet from oven and let rest at least 5 minutes.

Heat a drizzle of oil in a large pan over medium-high heat. Add zucchini, bell pepper, garlic powder, 1 tsp herbes de Provence (2 tsp for 4 servings), salt, and pepper. (Be sure to measure the herbes de Provence—we sent more!) Cook, stirring occasionally, until almost tender, 3-4 minutes.

Add tomato paste; cook, stirring constantly, until fragrant, 30-60 seconds.

Stir in stock concentrates, beans, and 1 cup water (2 cups for 4). Reduce heat to medium; cook until beans are softened and sauce has thickened, 6-8 minutes.

Turn off heat. Stir in 1 TBSP butter (2 TBSP for 4); season with salt and pepper.

Once chicken has roasted 30-40 minutes, remove sheet from oven; carefully brush chicken with half the glaze.

Return to top rack; roast until cooked through, 5 minutes more. TIP: To ensure chicken is cooked through, insert a thermometer into the innermost part of the thigh and breast (avoiding any bones). Once chicken is cooked, the bones may still appear pink—this is OK!

Remove from oven; let rest at least 5 minutes.

Turn off heat. Stir in 1 TBSP butter (2 TBSP for 4); season with salt and pepper.