Baked Chicken and Figs

Roasted chicken and figs on a serving plate with orange wedges.

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Juicy roasted chicken thighs with crispy skin, caramelized figs, and a spicy fig jam glaze. Toss in rosemary roasted potatoes for an easy, flavor-packed sheet pan dinner.

Prep Time15

Cook Time40

Total Time55

Course: dinner, Main Dish, One Dish Meals

Cuisine: American

Keyword: chicken and figs, sheet pan chicken

Servings: servings

Author: Pat Nyswonger

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

Chicken doneness: Chicken thighs are safe to eat at 165°F, but they turn out juicier and more tender when cooked to 170–175°F. Dark meat has more connective tissue than chicken breasts, and that extra heat helps break it down and tenderize the meat.

Potato size: Cut baby potatoes to about 1 to 1½ inches so they roast through in 15 to 20 minutes. Larger pieces will need more time.

Crisp skin: A wire rack helps the chicken roast evenly and keeps the skin crisp.

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