Baked Chicken with Figs, Sweet Potato, and Onions

3
Servings
5m
Prep Time
40-55m
Cook Time
45m
Ready In


"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."

Original recipe yields 3 servings
OK
  • SAUCE

Nutritional

  • 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

Step 1

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.

Step 2

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.

Step 3

Sauce ... Add everything to a small dish or measuring cup, and mix to combine; then, pour over the chicken and vegetables.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Note: You could always add a regular potato too, in case you aren't a sweet potato fan.

Tips & Variations


No special items needed.

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