Fig and Lemon Chicken recipe

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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

Nutrition Info

322.6 calories
carbohydrate: 43.6 g
cholesterol: 58.6 mg
fat: 10.5 g
fiber: 7.8 g
protein: 17.8 g
saturatedFat: 2.9 g
servingSize: -
sodium: 61.6 mg
sugar: 34.6 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

12 servings

Recipe Note

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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