127 Ratings
  • 5 star values: 58
  • 4 star values: 38
  • 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.

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Ingredients

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

Directions

  • 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.

Partner Tip

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

Nutrition Facts

323 calories; 10.5 g total fat; 59 mg cholesterol; 62 mg sodium. 43.6 g carbohydrates; 17.8 g protein; Full Nutrition


Reviews (96)

Read All Reviews

Most helpful positive review

Rating: 5 stars
06/11/2006
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 quantities given. First I used a whole free range chicken cut into 8 pieces. The package of dried figs that I had was only 6 ounces quite a difference from the 1 1/2 lbs listed in the recipe but I sliced them into thirds and I had plenty of pieces to lay on the bottom of my pan. I think any more would have been too much. I used a large lemon peeled and cut into thin slices. For the liquid I used another very large lemon's worth of juice and then because apparently I can't retain an ingredient list from the time I walk from my computer to the time I get to the kitchen I misremembered the amount and types of sugar and put in not only a quarter cup of brown sugar but a quarter cup of white sugar as well. Yeah very sweet. However since my lemon was huge I just added another 1/8 cup water to compensate. It was very good. I used cider vinegar instead of white. My chicken took about an hour to get to the color I wanted and I did spoon juices over it as well as spin the pieces up and over with tongs to re-cover with sauce several times during the cooking. I served it with brown rice and collard greens. Thanks for the recipe. It's a nice change easy and healthy (except maybe for the extra sugar I put in!) Read More
(82)

Most helpful critical review

Rating: 1 stars
01/31/2008
Sorry but I followed this recipe to the letter and was extremely disappointed. So was the family. Read More
(12)
127 Ratings
  • 5 star values: 58
  • 4 star values: 38
  • 3 star values: 23
  • 2 star values: 5
  • 1 star values: 3
Rating: 5 stars
06/11/2006
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 quantities given. First I used a whole free range chicken cut into 8 pieces. The package of dried figs that I had was only 6 ounces quite a difference from the 1 1/2 lbs listed in the recipe but I sliced them into thirds and I had plenty of pieces to lay on the bottom of my pan. I think any more would have been too much. I used a large lemon peeled and cut into thin slices. For the liquid I used another very large lemon's worth of juice and then because apparently I can't retain an ingredient list from the time I walk from my computer to the time I get to the kitchen I misremembered the amount and types of sugar and put in not only a quarter cup of brown sugar but a quarter cup of white sugar as well. Yeah very sweet. However since my lemon was huge I just added another 1/8 cup water to compensate. It was very good. I used cider vinegar instead of white. My chicken took about an hour to get to the color I wanted and I did spoon juices over it as well as spin the pieces up and over with tongs to re-cover with sauce several times during the cooking. I served it with brown rice and collard greens. Thanks for the recipe. It's a nice change easy and healthy (except maybe for the extra sugar I put in!) Read More
(82)
Rating: 4 stars
06/10/2004
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 turned the temperature down and covered it. The chicken was dried out of course but the sauce was fabulous! It had thickened into a sweet-sour glaze and the lemons were practically candied. The next time I cut the time short and covered the chicken to keep it moist only to find the sauce had not properly cooked! It was vinegary and runny although the chicken was moist. The first sauce is now legendary in our family so I will try again probably with chicken thighs this time leaving the skins on and cooking it for the full length of time. Read More
(79)
Rating: 5 stars
06/30/2003
I used chicken breasts instead of chicken thighs and it turned out excellent! Read More
(61)
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Rating: 4 stars
06/23/2005
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. Read More
(54)
Rating: 3 stars
10/12/2003
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 the sauce and chicken a very bitter taste. Make sure that you peel the lemon first before putting it into the pan! I did not have enough figs so I used prunes as well which I think would have been really good. I may try the recipe again sometime with that major change. Read More
(42)
Rating: 4 stars
04/30/2007
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 because that was what I had in the freezer. My only complaint was that the sauce took a pretty long time to reduce to the right consistancy. My husband and I really liked this. A bite of chicken and a piece of fig on the same fork was wonderful. I will definately make this again. Read More
(35)
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Rating: 4 stars
06/27/2003
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 Read More
(27)
Rating: 5 stars
07/01/2003
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 cooked it for Spanish people who are quite reticent to "non-Mediterranean" food they absolutely loved it. We served it with baked apples as a side-dish. Read More
(27)
Rating: 5 stars
04/17/2006
This was delicious! I was looking for a new chicken recipe that I could eat during Passover (alas no bread... or bread crumbs) and I found one! I did double the sauce before cooking which was nice because it covered the chicken almost entirely in my smaller container leaving just the top skin to brown a little. I also cut the rind off of the lemon and only used 5 chicken thighs. In my haste I forgot to top it with salt and parsley before cooking but it didn't need it! A scrumptious sauce with nice and tender chicken (50 minutes is just perfect). Will definitely make again. Read More
(25)