Fig and Lemon Chicken

4.1
(129)
98 Reviews
10 Photos

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.

Submitted by Kimber
Updated on July 21, 2021
10
10
10
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Prep Time:
10 mins
Cook Time:
50 mins
Total Time:
1 hr
Servings:
12
Yield:
12 servings
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Ingredients

  • 1 lemon, juiced

  • ¼ cup brown sugar

  • ¼ cup white vinegar

  • ¼ cup water

  • 1 ½ pounds dried figs

  • 1 lemon, sliced

  • 12 chicken thighs

  • salt to taste

  • 1 tablespoon chopped fresh parsley

  • 1 teaspoon dried parsley

Directions

  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.

Nutrition Facts (per serving)

323 Calories
11g Fat
44g Carbs
18g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 323
% Daily Value *
Total Fat 11g 13%
Saturated Fat 3g 15%
Cholesterol 59mg 20%
Sodium 62mg 3%
Total Carbohydrate 44g 16%
Dietary Fiber 8g 28%
Total Sugars 35g
Protein 18g 36%
Vitamin C 15mg 16%
Calcium 105mg 8%
Iron 2mg 13%
Potassium 583mg 12%

* 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.