Figs, Fruit, and Onion Roasted Chicken Breasts

How to Make

• Step 1: Fig Butter ... Add the butter, figs, thyme, and sage leaves, to a small food processor; and pulse until smooth. Then, refrigerate until it sets up (about 20-30 minutes). You don't want it hard, still soft; but, just so it sets up a bit.

• Step 2: Chicken ... First, you want to let your chicken come to almost room temp. You don't want to cook with ICE COLD chicken. Then, make sure to dry off the chicken skin. Now, press and wiggle your fingers under the skin to loosen it from the meat. Try to loosen as much as you can without breaking the skin; you will be stuffing the fig butter under the skin. Then add approximately 1 tablespoon of the butter under the skin of each breast - pushing it in, as far as you can. Reserve the remaining fig butter to slather on the top of the chicken breasts.

• Step 3: Season and rub the chicken with salt and pepper; then, add the remaining fig butter - spreading it over the top of the breast.

• Step 4: Add the breasts to a shallow baking dish (sprayed with a non-stick spray), on top of the 6 thick onion slices. The onion slices will serve as a natural rack for each of the chicken breasts. Add a little water to the bottom of the pan so the onions do not burn.

• Step 5: Bake ... Preheat the oven to 425 degrees. Then, bake the chicken on the middle rack for 10 minutes. Reduce the heat to 350, and cook another 5 minutes while you prepare the fruit, and let the oven cool down a bit.

• Step 6: Fruit and Glaze ... As the chicken cooks for the first 15 minutes, prepare the fruit and glaze. For the glaze, simply mix the honey and mustard together and set to the side.

• Step 7: For the fruit; add all the fruit and lemon juice to a large bowl, and toss to combine. The lemon will prevent the apples and pears from turning brown. Then, add the onion, garlic, oil, herbs, salt, and pepper, and toss.

• Step 8: Chicken ... Remove the chicken from the oven; and, add the fruit around the chicken breasts. Pour the chicken broth in the pan as well. Also, brush the chicken with the honey mustard glaze (make sure to use all the glaze).

• Step 9: Return the chicken to the oven; and finish cooking another 25-30 minutes, until the internal temperature reaches 160 degrees (take a few readings). The fruit, should be tender - but not mushy; and, the chicken should be golden brown. Remember, the size of the chicken and the type of pan, can alter the cooking time.

• Step 10: Serve ... Remove the chicken from the oven; and transfer to a serving platter. Cover with foil to keep warm - you want them to rest a few minutes before serving. Transfer the fruit to a bowl as well; and, cover to keep warm.

• Step 11: ENJOY! ... Once the chicken has rested at least 5-10 minutes, I like to cut the breasts into 3-4 pieces each and serve family style, but you can serve it any way you like. Drizzle any drippings from the pan over the top, and plate the fruit and onions around the chicken. Garnish with a few sprigs of fresh herbs. And, as mentioned; mashed potatoes or parsnips are a perfect side dish. Add a fresh kale salad for a dinner worth entertaining with.