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Honey Roasted Figs and Chicken

This Honey Roasted Chicken and Figs has onions, shallots and figs roasted in a garlic honey sauce that gets a little love from red wine vinegar. So good. Adapted from Sunset magazine's 12 Favorite Fig recipes

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 4
Calories: 655 kcal
Course: Main Course , Dinner
Cuisine: American

Ingredients

  • 2-3 lbs bone-in, skin-on chicken thighs (6 to 8)
  • 1 tsp salt divided
  • 1 tsp pepper divided
  • 2 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1/4 cup water
  • 1/4 cup honey
  • Pinch red pepper flakes
  • 1 tsp cornstarch
  • 1 large white onion thinly sliced
  • 2 large shallots thinly sliced
  • 8 cloves garlic whole
  • 2 tbsp fresh oregano leaves chopped, plus 2 tbsp whole leaves
  • 8 fresh figs (See Note 1)

Instructions

    Cup of Yum
  1. Preheat oven to 400°F. In a small bowl, whisk together the vinegar, water, honey, red pepper flakes and cornstarch. Set aside. Sprinkle chicken on both sides with salt and 1/2 teaspoon black pepper.
  2. Heat a heavy 12 or 14 inch cast iron or ovenproof frying pan over medium-high heat until hot. Add oil and place chicken skin side down. Brown until skin is deep golden and crisp, 8 to 10 minutes. Turn over and brown other side, 2 to 4 minutes more. Transfer chicken to a plate and set aside.
  3. Discard all but 2 tablespoons of fat from frying pan, reduce heat to medium, and cook onions, shallots until translucent, 5 minutes. Add whole garlic and cook 1 minute more. Add cornstarch mixture, chopped oregano, and remaining black pepper. Cook until mixture thickens, 1 to 2 minutes.
  4. Fry Pan Roasting: Set chicken skin side up in frying pan and add quartered figs. Roast in oven until figs soften and caramelize slightly and meat is no longer pink at bone, about 15 minutes, OR internal temperature is 165°F. Divide chicken, figs, and sauce among plates and top with whole oregano leaves. 
  5. 9x9” Baking Dish: If doubling, use 13x9” baking dish. Pour onion, shallot sauce mixture on bottom of baking dish. Set chicken skin side up on top of onion shallot sauce mixture and add arrange quartered figs around chicken. Roast in oven until figs soften and caramelize slightly and meat is no longer pink at bone, about 15 minutes, OR internal temperature is 165°F. Divide chicken, figs, and sauce among plates and top with whole oregano leaves. 

Notes

  • With using fresh, trim stems, halve (quarter if large).  IF using dried. Re-constitute by covering in boiling water by 1 inch and steep for 30 minutes, covered. Drain and use.

Nutrition Information

Serving 1oz Calories 655kcal (33%) Carbohydrates 44g (15%) Protein 33g (66%) Fat 39g (60%) Saturated Fat 9g (45%) Cholesterol 188mg (63%) Sodium 736mg (31%) Potassium 744mg (21%) Fiber 4g (16%) Sugar 35g (70%) Vitamin A 290IU (6%) Vitamin C 6.9mg (8%) Calcium 72mg (7%) Iron 2.1mg (12%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 655

% Daily Value*

Serving 1oz
Calories 655kcal 33%
Carbohydrates 44g 15%
Protein 33g 66%
Fat 39g 60%
Saturated Fat 9g 45%
Cholesterol 188mg 63%
Sodium 736mg 31%
Potassium 744mg 16%
Fiber 4g 16%
Sugar 35g 70%
Vitamin A 290IU 6%
Vitamin C 6.9mg 8%
Calcium 72mg 7%
Iron 2.1mg 12%

* Percent Daily Values are based on a 2,000 calorie diet.