Created by Kchurchill5 on October 20, 2014
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.