Rating: 4 stars 4.1
129 Ratings
  • 5 star values: 58
  • 4 star values: 40
  • 3 star values: 23
  • 2 star values: 5
  • 1 star values: 3

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.

Recipe Summary

prep:
10 mins
cook:
50 mins
total:
1 hr
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • In a small bowl, combine lemon juice, brown sugar, vinegar and water; set aside.

  • 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.

  • Bake/roast at 400 degrees F (200 degrees C) for 50 minutes, basting frequently (turn figs if they begin to brown).

  • 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.

Nutrition Facts

323 calories; protein 17.8g; carbohydrates 43.6g; fat 10.5g; cholesterol 58.6mg; sodium 61.6mg. Full Nutrition
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