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Ingredients
| lemons: 1 (juiced) |
| light brown sugar (packed): 1/4 cup |
| distilled vinegar: 1/4 cup |
| water: 1/4 cup |
| dried figs: 1.5 lbs |
| lemons: 1 (sliced) |
| chicken thighs: 12 thighs |
| salt (to taste) |
| parsley (chopped): 1 Tbl (fresh) |
| dried parsley: 1 tsp |
Fig and Lemon Chicken
Credit: AllRecipes
User rating:
"Chicken thighs roasted with figs and lemon slices in a lemon, vinegar and brown sugar glaze. Easy, delicious and if you don't feel the sauce is enough it can easily be doubled."
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Prep Time
10 min -
Cook Time
50 min -
Servings
12 serving(s)
Tags
Directions
- Preheat oven to 400 degrees F (200 degrees C).
- In a small bowl, combine lemon juice, brown sugar, vinegar and water; set aside.
- Place figs and lemon slices in the bottom of an 11x16 inch baking/roasting dish. Arrange chicken thighs on top, then pour vinegar mixture over chicken. Finally, sprinkle with salt and dried parsley to taste.
- Bake/roast at 400 degrees F (200 degrees C) for 50 minutes, basting frequently (turn figs if they begin to brown).
- With a slotted spoon, remove chicken, figs and lemon slices from baking dish and place on a warm platter. Skim fat from cooking juices, then pour over chicken as sauce. Garnish with fresh parsley and serve.