Fig and Lemon Chicken

Fig and Lemon Chicken

Kimber

"Chicken thighs roasted with figs and lemon slices in a lemon, vinegar and brown sugar glaze. Easy, delicious and if you don't feel the sauce is enough it can easily be doubled."
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Ingredients

1 h servings 323 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 323 kcal
  • 16%
  • Fat:
  • 10.5 g
  • 16%
  • Carbs:
  • 43.6g
  • 14%
  • Protein:
  • 17.8 g
  • 36%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 62 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a small bowl, combine lemon juice, brown sugar, vinegar and water; set aside.
  3. Place figs and lemon slices in the bottom of an 11x16 inch baking/roasting dish. Arrange chicken thighs on top, then pour vinegar mixture over chicken. Finally, sprinkle with salt and dried parsley to taste.
  4. Bake/roast at 400 degrees F (200 degrees C) for 50 minutes, basting frequently (turn figs if they begin to brown).
  5. With a slotted spoon, remove chicken, figs and lemon slices from baking dish and place on a warm platter. Skim fat from cooking juices, then pour over chicken as sauce. Garnish with fresh parsley and serve.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

Read all reviews 92
  1. 123 Ratings

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Most helpful positive review

I LOVE this recipe. I'm not so sure that my husband and son like the actual figs (though I do!), but the sauce and the tart lemon and beautiful glaze are winners. I made a few changes from the...

Most helpful critical review

Maybe I was clueless, but I cut the lemon into slices, leaving the peel on, since the recipe did not say to peel the lemon first. I think the sauce would have been very good, but the peel gave ...

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Least positive
Newest

I LOVE this recipe. I'm not so sure that my husband and son like the actual figs (though I do!), but the sauce and the tart lemon and beautiful glaze are winners. I made a few changes from the...

I tried this recipe twice, with very different results! The first time I used chicken breasts, and our friends were late so I left the chicken in the oven for an extra twenty minutes or so... I...

I used chicken breasts instead of chicken thighs, and it turned out excellent!

I used 8 fresh mission figs instead of 1.5 lbs dried figs and they turned out great, if a little too sweet. I also used breasts instead of thighs, it turned out nice and juicy.

Maybe I was clueless, but I cut the lemon into slices, leaving the peel on, since the recipe did not say to peel the lemon first. I think the sauce would have been very good, but the peel gave ...

I followed this recipe as closely as I could. I bought a 9 ounce package of dried figs and that was plenty. 1 1/2 pounds would have been way too much. I used boneless, skinless chicken thighs ...

This chicken is just great!! I doubled the glaze mixture and came out perfect, I had to cover it with aluminium foil at the end of the cooking as it was getting too brown. I am Spanish and I c...

This is a really good combination of flavours. I have made it a few times now; it also works with pork, and is really good sprinkled with goat cheese before serving

I really liked this. The flavor was great and so easy to make. The only think I would change is to use less dried figs. There were more figs than chicken! Really good though.

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