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.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Pat the chicken thighs dry with a paper towel and season them evenly on both sides with salt and pepper.

Step 3

Heat the olive oil in a large oven-safe skillet over medium-high heat.

Step 4

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.

Step 5

In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 30 seconds, just until fragrant.

Step 6

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.

Step 7

Place the seared chicken thighs back into the skillet, skin-side up. Scatter the lemon slices and halved figs around the chicken.

Step 8

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).

Step 9

Remove the skillet from the oven and transfer the chicken, figs, and lemons to a serving platter.

Step 10

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.

Step 11

Drizzle the sauce over the chicken and figs before serving. Garnish with additional thyme leaves if desired.

Step 12

Serve warm with your favorite sides like roasted vegetables or fluffy couscous.

Nutrition Facts

Serving size	1146.2 grams (1146.2g)

Amount per serving	% Daily Value*
Calories	1717

Total Fat 104.80g	134%
Saturated Fat 28.20g	141%
Polyunsaturated Fat 3.00g
Cholesterol 420mg	140%
Sodium 2834mg	123%
Total Carbohydrate 105.90g	39%
Dietary Fiber 13.90g	50%
Total Sugars 85.10g
Protein 92.40g	185%

Vitamin D 54IU	271%
Calcium 238mg	18%
Iron 7mg	39%
Potassium 1998mg	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.

Source of Calories

Fat: 54.3%

Protein: 21.3%

Carbs: 24.4%