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Baked Chicken with Figs, Sweet Potato, and Onions

Here's how you make Baked Chicken with Figs, Sweet Potato, and Onions
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  • Servings: 3
  • Prep: 5m
  • Cook: 40-55m
    • The following recipe serves 3 people.

Ingredients

The ingredients are:
  • 4 large chicken thighs (bone in, you can also use your favorite cut)
  • 1 large sweet onion, cut in half and thin sliced (Vidalia, Walla Walla, FL sweet onion)
  • 2 sweet potatoes, peeled (or not and rough chopped in 1" cubes)
  • Fresh figs (12-16 figs, stems removed, more or less to taste, about 3-4 figs per piece of chicken)
  • 2 to 3 stems fresh rosemary
  • 4 to 5 stems fresh thyme
  • 1 teaspoon all purpose no salt seasoning (I used Ms Dash)
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • SAUCE
  • 1/3 cup balsamic vinegar
  • 2 tablespoons maple syrup (real)
  • 1 1/2 teaspoons stone ground mustard
  • 1/4 cup chicken broth
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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