Fig and Lemon Chicken
Elevate your weeknight dinner with this irresistibly fragrant Fig and Lemon Chicken recipe, a perfect blend of savory and sweet flavors that’s sure to impress. Juicy, golden-brown bone-in chicken thighs are roasted alongside fresh figs and bright, thinly sliced lemons, creating a symphony of caramelized sweetness and zesty citrus. The dish features a luscious garlic-infused pan sauce, enriched with a drizzle of honey, fresh thyme, and a touch of butter for velvety smoothness. With only 15 minutes of prep time and a single skillet, this recipe offers an effortless way to achieve gourmet flavors without the fuss. Whether served with roasted vegetables, fluffy couscous, or a crusty baguette to soak up the sauce, this oven-roasted chicken dish is a comforting and elegant centerpiece for any meal.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on preferred)
- 2 tablespoons olive oil
- 8 pieces fresh figs, halved
- 1 piece lemon, thinly sliced
- 2 tablespoons lemon juice
- 3 cloves garlic cloves, minced
- 1 tablespoon honey
- 2 teaspoons thyme leaves (fresh preferred or dried)
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.5 cup chicken stock
- 1 tablespoon butter
Instructions
Preheat your oven to 400°F (200°C).
Pat the chicken thighs dry with a paper towel and season them evenly on both sides with salt and pepper.
Heat the olive oil in a large oven-safe skillet over medium-high heat.
Place the chicken thighs skin-side down in the skillet and sear them for 4-5 minutes, or until the skin is golden brown and crispy. Flip and sear the other side for another 2 minutes, then remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 30 seconds, just until fragrant.
Add the lemon juice, honey, thyme, and chicken stock to the skillet, stirring to combine and deglaze the pan by scraping up any browned bits.
Place the seared chicken thighs back into the skillet, skin-side up. Scatter the lemon slices and halved figs around the chicken.
Transfer the skillet to the preheated oven and roast for 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove the skillet from the oven and transfer the chicken, figs, and lemons to a serving platter.
Return the skillet to the stovetop over medium heat. Add the butter to the pan sauce and simmer for 2-3 minutes until slightly thickened.
Drizzle the sauce over the chicken and figs before serving. Garnish with additional thyme leaves if desired.
Serve warm with your favorite sides like roasted vegetables or fluffy couscous.
Nutrition Facts
Calories |
1717 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.8 g | 134% | |
| Saturated Fat | 28.2 g | 141% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 2834 mg | 123% | |
| Total Carbohydrate | 105.9 g | 39% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 85.1 g | ||
| Protein | 92.4 g | 185% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 238 mg | 18% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1998 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
