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Fig and Lemon Chicken

Fig and Lemon Chicken

  • Prep

    10 m
  • Cook

    50 m
  • Ready In

    1 h
Kimber

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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Original recipe yields 12 servings

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Nutrition

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  • 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

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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.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Ann
77

Ann

6/10/2004

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.

rainstripe
76

rainstripe

6/11/2006

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!)

pazzy
61

pazzy

6/30/2003

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

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