One Pan Chicken and Figs

November 1, 2017

New York Times is my go-to for tons of stuff.  News, food, healthy living.  They can make any story interesting.  And when it comes to the food part, they don’t post just anything.

So, when I stumbled across this recipe with figs and chicken it was a no-brainer.

Figs aren’t always easy to find, but when I see them at the store I grab them, take them home and find something to do with them.  I put them on a delicious naan pizza and I’m on a hunt for more recipes honestly.  Clearly, I’m a fan.

one pan chicken and figs

Comment below if you have a favorite fig recipe!

Alright, let’s get cookin’!

If you prep ahead you will save yourself some time.  The night before or morning of mix your chicken with the salt, pepper, garlic, orange zest and rosemary in a large bowl.  Cover it and refrigerate until you’re ready to cook.  Do this and you’ll have it ready in roughly 40 minutes beginning to end at dinner time.

one pan chicken and figs

Preheat the oven to 450°F and position your top rack to the middle of your oven.  Arrange your chicken pieces on two shallow baking pans or rimmed cookie sheets.  Bake for 15 minutes.

Now, add the figs, peppers and a drizzle of olive oil.  Switch the position of your pans in the oven so they’ll cook evenly and bake for 15 more minutes.

Your dark pieces are ready!  But, your breasts will take a little more time, so remove everything and leave the breasts to cook about 10 more minutes.

If you refer to the original recipe at cooking.nytimes.com, you’ll see that I tweaked it a bit.  It calls for jalapeños, which would also be fantastic, but not kid-friendly, so I substituted red peppers.  And rather than cooking the figs and peppers the entire 30 minutes, I stuck them in halfway.  I just had a gut feeling they would burn at 450° for 30 minutes.  That’s a pretty hot oven.

I hope you try this.  Even if you don’t add the figs, the chicken itself is great by itself.  We devoured it around here.

xo-Megan

one pan chicken and figs

 

 

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One Pan Chicken and Figs
This featured recipe for roasted chicken by the New York Times received 5 stars for good reason. One pan chicken and figs is easy and delicious.
one pan chicken and figs
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Course Main Dish
Cuisine Dinner
Prep Time 5 minutes
Cook Time 30-40 minutes
Passive Time 2 hours
Servings
people
Ingredients
Course Main Dish
Cuisine Dinner
Prep Time 5 minutes
Cook Time 30-40 minutes
Passive Time 2 hours
Servings
people
Ingredients
one pan chicken and figs
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Instructions
  1. In a large bowl, toss chicken parts with salt, rosemary, garlic, orange zest and pepper. Cover and refrigerate for at least 2 hours.
  2. Heat oven to 450°F. Spread chicken across 2 sheet pans. Bake for 15 minutes. Add figs and peppers with a drizzle of olive oil to pans. Switch positions in oven and bake 15 more minutes for dark meat pieces.
  3. Continue baking breasts 10 more minutes. Serve with orange slices. Enjoy!
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