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Roast chicken doesn’t need a makeover, but add ripe figs, citrus zest, and a swipe of spicy fig jam, and you’re leveling up fast.
The chicken comes out juicy with crisp skin, the figs collapse into sticky-sweet bites, and the pan juices hit that savory-sweet zone. Toss in some roasted potatoes and you’ve got a sheet pan dinner that feels part farmhouse, part restaurant kitchen.
Here’s Why This Recipe Works
High heat, big flavor: Roasting at 425°F gets the chicken skin crisp and golden while the figs collapse into jammy pockets of sweetness.
Fig jam glaze = secret weapon: A spoonful of spicy fig jam glaze ties everything together with heat, fruit, and a glossy finish.
Zesty marinade: Garlic, citrus zest, and rosemary hit the chicken early, so the flavor gets deep into the meat.
Built-in side dish: Toss in some potatoes partway through and let the oven do the rest.
Craving more easy sheet pan dinners? Try our sheet pan chicken and asparagus or my chicken fajita bowls.
Recipe Tips
Don’t skip the rack: Elevating the chicken lets hot air circulate for even browning and keeps the skin crisp.
Room temp chicken: Let the thighs sit out for 15-20 minutes before roasting to help them cook evenly.
Use a meat thermometer: Chicken thighs are safe at 165°F but better at 170–175°F. The extra heat breaks down connective tissue for juicier, more tender meat.
Watch the figs: They get jammy fast. Keep them tucked alongside the chicken so they don’t burn.
Water trick: A splash of water on the baking sheet helps prevent smoking if your fig jam or chicken drippings get too intense.
Love a good chicken thigh dinner? Try my honey baked chicken thighs. They are simple, sweet, and full of flavor.
Citrus Baked Chicken and Figs
This roasted chicken and figs combo delivers max flavor with zero fuss. It’s rich, savory, sweet, and spicy all at once, and the sheet pan makes clean-up easy. Just roast, rest, and dig in.
For another savory-sweet pairing, my spiced duck legs with fig glaze have a deep flavor and a punchy finish.
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Baked Chicken and Figs
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Ingredients
- 6 bone-in chicken thighs, (about 3 pounds)
- ¼ cup orange juice
- 2 tablespoons fig jam
- 3 to 4 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon ground cumin
- ½ to 1 teaspoon Tabasco sauce, or chili flakes, optional
- 2 teaspoons salt
- ½ teaspoon ground black pepper
- 1 pound fresh figs, stemmed and cut in half
- 1 pound baby potatoes, optional, cut to 1½ inches in diameter
Instructions
- Preheat the oven to 425°F. Set a wire rack over a rimmed baking sheet and coat it with cooking spray. In a small bowl, whisk together the orange juice, fig jam, 2 tablespoons of olive oil, garlic powder, cumin, and Tabasco to make the glaze.
- Transfer the chicken to the prepared baking sheet, skin-side up. Don’t crowd the pieces. Season with salt and pepper, then brush the tops with the fig glaze.
- Place the fig halves alongside the chicken and drizzle them with a tablespoon or two of olive oil. Roast for 40 to 45 minutes, or until the chicken reaches 170°F to 175°F and the skin is crisp. (Chicken thighs are technically done at 165°F, but they'll be more tender and juicy at 170–175°F.)
- While the chicken roasts, cut any larger baby potatoes so they’re about 1 to 1½ inches in diameter. Toss with olive oil and a pinch of salt and pepper.
- After 25 to 30 minutes, spread the potatoes on a second rimmed baking sheet and place it on a lower oven rack. Roast for 15 to 20 minutes, or until tender. (Pierce with a knife to check doneness, larger pieces may need a few extra minutes.)
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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