Fig and Lemon Chicken
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Description
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.
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
serving: 12 servings
calories: 322.6 kcal
carbohydrates: 43.6 g
protein: 17.8 g
saturated fat: 2.9 g
cholesterol: 58.6 mg
sodium: 61.6 mg
fiber: 7.8 g
sugar: 34.6 g
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