Honey Roasted Chicken and Figs
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This Honey Roasted Chicken and Figs has onions, shallots and figs roasted in a garlic honey sauce that gets a little love from red wine vinegar. So good.
When roasted, figs slowly break down and turn into a custard like fruit that’s sweet in flavor and jam-like in texture. These get a little extra love from a garlic honey sauce that is savory and offset with some tang from red wine vinegar. Add to the dish the chicken and this Honey Roasted Chicken and Figs is a complete meal too good not to share. Doesn’t this one scream comfort food goodness and Autumn?
I made this several times with three different vinegars. First I tried rice wine and it was too sweet. Next up was with apple cider vinegar, and while I loved it, the red wine vinegar was the perfect acid to off set the sweetness of the figs and honey.
This Honey Roasted Chicken and Figs is a wonderful comfort food dinner without the carbs like a pasta dish or with mashed potatoes. Slow roasted chicken in an insanely delicious garlic honey sauce with sweet figs. Sound good? I swear to you it is indeed.
I like to use bone-in, skin on chicken thighs for this one. I feel the thighs have more flavor and I love the rendered and crispy chicken skin on top. Salt and peppered all over the chicken thighs get a pan sear, then in the same pan go the onions, shallots and garlic. A mixture of red wine vinegar, honey, red pepper flakes and cornstarch make the sauce.
Back in the pan with the sauce go the thighs and sliced figs to round it all out for a little roasting. What you have is one delicious Autumn dinner.
The flavor weapon here is definitely the red wine vinegar, but the fresh oregano is key as well.
The figs are so delicate and fork tender. Sweet, delicious and compliment the tangy garlic honey sauce. Take a look at this beauty!
I’ve made this as a one pan meal using my 12 inch cast iron, but feel free to use a large skillet able to go into the oven after the pan sear. Recently I doubled this recipe and after the pan sear roasted everything in my trusty 13×9″ stone bakeware for a party. This one got rave reviews and everyone said to please post this recipe, so here it is people! Who’s with me?
The sweet figs are incredible in this and the sweet and tangy sauce is fantastic, but if you like crispy chicken skin do not pour the sauce over or baste.
If you like this, try my Balsamic Apricot Pork Chops. Enjoy!
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Honey Roasted Figs and Chicken
Ingredients
- 2-3 lbs bone-in, skin-on chicken thighs (6 to 8)
- 1 tsp salt divided
- 1 tsp pepper divided
- 2 tbsp olive oil
- 2 tbsp red wine vinegar
- 1/4 cup water
- 1/4 cup honey
- pinch red pepper flakes
- 1 tsp cornstarch
- 1 large white onion thinly sliced
- 2 large shallots thinly sliced
- 8 cloves garlic whole
- 2 tbsp fresh oregano leaves chopped, plus 2 tbsp whole leaves
- 8 fresh figs (See Note 1)
Instructions
- Preheat oven to 400°F. In a small bowl, whisk together the vinegar, water, honey, red pepper flakes and cornstarch. Set aside. Sprinkle chicken on both sides with salt and 1/2 teaspoon black pepper.
- Heat a heavy 12 or 14 inch cast iron or ovenproof frying pan over medium-high heat until hot. Add oil and place chicken skin side down. Brown until skin is deep golden and crisp, 8 to 10 minutes. Turn over and brown other side, 2 to 4 minutes more. Transfer chicken to a plate and set aside.
- Discard all but 2 tablespoons of fat from frying pan, reduce heat to medium, and cook onions, shallots until translucent, 5 minutes. Add whole garlic and cook 1 minute more. Add cornstarch mixture, chopped oregano, and remaining black pepper. Cook until mixture thickens, 1 to 2 minutes.
- Fry Pan Roasting: Set chicken skin side up in frying pan and add quartered figs. Roast in oven until figs soften and caramelize slightly and meat is no longer pink at bone, about 15 minutes, OR internal temperature is 165°F. Divide chicken, figs, and sauce among plates and top with whole oregano leaves.
- 9×9” Baking Dish: If doubling, use 13×9” baking dish. Pour onion, shallot sauce mixture on bottom of baking dish. Set chicken skin side up on top of onion shallot sauce mixture and add arrange quartered figs around chicken. Roast in oven until figs soften and caramelize slightly and meat is no longer pink at bone, about 15 minutes, OR internal temperature is 165°F. Divide chicken, figs, and sauce among plates and top with whole oregano leaves.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I loved this recipe for its presentation and simple deliciousness. Wish I could show you my dish made with chicken wings.
Thanks Carly, so happy you enjoyed this one. Post it on your Instagram and tag me @keviniscooking. I’ll find it!
This is trully amazing, Kevin! The dish is screaming: “I’m the perfect comfort fall food! Make me. Eat me.” Well, I’m quite sure it’s screaming my name too. Have you heard?:) Last year I incorporated some fruit in poultry, and I guess it’s the time to try chicken with figs. Looks and sounds fabulous.
Thanks Ben! Hold it, what’s that? Oh there’s your voice and it’s saying you’re making this tonight? Fantastic! You will love it. 🙂
My friend, this belongs in a magazine. It is absolutely stunning and mouth watering and I am now craving it like you wouldn’t believe it!
Oh my, thanks Olivia! Now that would be something, eh?
Alas the last of the figs from the tree are gone. I made a jam with them for an appetizer.
This sounds delicious, Kevin. I’ve never had roasted figs, but you make them sound delicious Since the stores are full of fresh figs these days, I should give this a try!
Oh they are so darn good Jeff. Sweet, almost like jam, and the skins are edible, too.
Kev!!! This is SOOO fab!!! I love it! Ahhhh see this is the kind of occasional chicken I allow myself to have :O) #imperfectvegetarian 🙂 I love that big picture of the pan! So gorgeous!!!!!
A little chicken never hurt anyone! 🙂
I am happy to read this and good to see your smiling photo here. Thanks Mila, have a wonderful weekend with the hubs and munchkin.
Hey Kevin! Yes, another fig recipe! All the components of this dish sound wonderful! I love how figs get soft and jammy! I need to start a “fig folder”! Have a great weekend!
Thanks Dorothy, so many good ways to use them up! Have a wonderful weekend, hello to Gary!
This looks delicious…love the use of fresh figs here! Looks I’m gonna have to start stalking the produce manager again. Also, I’m thinking of a good dessert right after this meal…and it might involve Honey Ice Cream. 🙂
Thanks Dave! When the produce manager knows your name then you know you’re in! I’m always asking them for things and they happily do if they can. I think that ice cream of yours would be a perfect finish and today’s Bourbon Apple Cider a good start! Have a great weekend.
Such a clever use of figs. I have a few sitting in the fridge ready to be put to good use. This recipe is going to happen this weekend!
Hey there Mike! Thanks, the sweet and sour, along with the roasted chicken, are a great pairing. Have a great weekend.
Oh man! This looks deadly! I would have to take the skin of the chicken ’cause that’s how I roll, but I love everything about this dish. And you know me and my vinegar! #lovesit
I totally wish I had all the fresh figs that you have. I would want to make this every day! I bet this would be awesome with creamy polenta too! Pinning, of course 🙂
Hope you have a fantastic weekend, Kevin!
I love the skin on while baking and roasting to keep things moist, but then never really eat it. Others gobble it up and love it. Sad to say the fig tree is almost completely empty except for a few new ones ripening. It was a fantastic season. You have a wonderful weekend yourselves Dawn!
My belly likes it, but my butt doesn’t, lol 😀 I’ll probably try this one with dried figs and reconstitute ’em if I can’t get the fresh ones (which I probably can’t). Next time, send me some 😉
Just need an address! 🙂
This is the perfect thing to break up the monotony of all this Brazilian food we’re consuming in our travels. I want figs and chicken thighs!
I often times feel that way too when traveling and just one familiar meal makes things OK. Then it’s back to the adventure and new eats! Cheers John.