Baked Chicken with Figs, Sweet Potato, and Onions
October 20, 2014
"This is such a delicious 1 pot dish. I use chicken thighs (bone in), because they have so much more flavor than breasts (in my opinion); but, you can basically use any bone in chicken you like. Fresh figs, really are a must in the dish; and, a few fresh sprigs of herbs, really makes this dish. Simply serve with a salad; and, dinner is done. A very easy dish to prepare. This dish serves 2-3 people; but, you can always double the recipe."
- Serving Size: 1 (732 g)
- Calories 982
- Total Fat - 62.5 g
- Saturated Fat - 17.5 g
- Cholesterol - 783.1 mg
- Sodium - 2921.5 mg
- Total Carbohydrate - 33.3 g
- Dietary Fiber - 2.9 g
- Sugars - 22.5 g
- Protein - 67.7 g
- Calcium - 174.9 mg
- Iron - 6.2 mg
- Vitamin C - 12.3 mg
- Thiamin - 0.4 mg
Chicken ... Remove your chicken from the refrigerator, and season with the all purpose seasoning, salt, and pepper on both sides. Then, transfer a 9x13 or a bit smaller casserole pan; lined with either parchment or foil, or sprayed with a non-stick spray. Then, let the chicken rest to take the chill off.
Vegetables ... Add the onions and potatoes around the chicken. Season them lightly with a little extra salt and pepper; then, lay the herbs on top of the casserole.
Sauce ... Add everything to a small dish or measuring cup, and mix to combine; then, pour over the chicken and vegetables.
Bake ... In a 400 degree oven, middle shelf, uncovered; for 40-55 minutes. I would love to give you an exact time, but I can't. The first time I made this, I used a thinner pan; and, smaller chicken thighs - so, 40 minutes, and they were done. This time; I lined the pan with foil; and, the chicken thighs were much larger - so 55 minutes. Also, the cut of chicken can really alter the cooking time. You just have to check. The potatoes should be tender; and, the chicken firm. If you are not sure, use a meat thermometer to make sure.
Figs ... They only take about 10-12 minutes, so you want to add those towards the end of cooking. Once the chicken and potatoes are almost done; add the figs. Make sure to toss lightly so they are covered in the sauce. You can use black or green figs.
Serve and ENJOY! ... Plate family style, and pour any juices from the pan over the top. You can garnish with fresh parsley or thyme if you want. Add a salad for a simple dinner.
Note: You could always add a regular potato too, in case you aren't a sweet potato fan.
Tips & Variations
No special items needed.