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Succulent chicken thighs roasted with figs and lemon slices makes for a satisfying and impressive Mediterranean-inspired meal. Easy, delicious and if you feel the sauce isn't enough it can easily be doubled.

167 people made this

IngredientsServes: 12

  • 1 lemon, juiced
  • 3 tablespoons dark brown soft sugar
  • 4 tablespoons white wine vinegar
  • 4 tablespoons water
  • 675g (1 1/2 lb) dried figs
  • 1 lemon, sliced
  • 12 chicken thighs
  • salt and freshly ground black pepper to taste
  • handful chopped fresh parsley

MethodPrep:10min ›Cook:45min ›Ready in:55min

  1. Preheat oven to 200 C / Gas mark 6.
  2. In a small bowl, combine lemon juice, brown sugar, vinegar and water; set aside.
  3. Place figs and lemon slices in the bottom of a large baking dish. Arrange chicken thighs on top, then pour lemon and vinegar mixture over chicken. Finally, sprinkle with salt and pepper to taste. Bake in preheated oven for 40 to 50 minutes, or until chicken is done and juices run clear. Baste frequently while roasting (turn figs if they begin to brown).
  4. 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.

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Reviews & ratingsAverage global rating:(142)

Reviews in English (104)

Altered ingredient amounts.Okay, lots of changes. First, I used a whole free range chicken, cut into 8 pieces. The package of dried figs that I had was only 6 ounces, quite a difference from the 675g listed in the recipe, but I sliced them into thirds and I had plenty of pieces to lay on the bottom of my pan. I think any more would have been too much. I used a large lemon, peeled, and cut into thin slices. For the liquid, I used another very large lemon's worth of juice, and then, because apparently I can't retain an ingredient list from the time I walk from my computer to the time I get to the kitchen, I misremembered the amount and types of sugar and put in not only 3T. brown sugar, but 3 T. caster sugar as well. Yeah, very sweet. However, since my lemon was huge I just added another 2 T. water to compensate. It was very good. I used cider vinegar instead of white. My chicken took about an hour to get to the colour I wanted, and I did spoon juices over it, as well as spin the pieces up and over with tongs to re-cover with sauce, several times during the cooking.-07 Aug 2008

I tried this recipe twice, with very different results! The first time I used chicken breasts and our friends were late so I left the chicken in the oven for an extra twenty minutes or so... I turned the temperature down and covered it. The chicken was dried out, of course, but the sauce was fabulous! It had thickened into a sweet-sour glaze and the lemons were practically candied. The next time I cut the time short and covered the chicken to keep it moist, only to find the sauce had not properly cooked! It was vinegary and runny, although the chicken was moist. The first sauce is now legendary in our family, so I will try again, probably with chicken thighs this time, leaving the skins on, and cooking it for the full length of time.-07 Aug 2008

We only had chicken breast and wanted to try this. We had 500gm of fresh figs so halved these and put them under the 3 breasts. Used juice from 3 lemons in the sauce and added 1tbs honey. Sliced 1 1/2 lemons and put these over chicken. Covered with foil for first 30mins. served with sweet potato mash and lightly steamed dark green cabbage.-12 Nov 2015


Balsamic Fig Glazed Chicken

This sticky, slightly fruity, sweet and savory Balsamic Fig Glazed Chicken is easy to prepare and downright delicious! Finished with a quick sprinkling of crunchy walnuts and freshly grated parmesan or gorgonzola, this sticky chicken will become a weeknight favorite!

This post was originally published in February 2016. I&rsquove updated the post below to include new photos and more information about fig chicken. Plus, I&rsquove included step-by-step photos to show you how quick and easy this baked balsamic glazed chicken is to make!

Hey, friends! How is it going?

If you are a fan of quick and easy weeknight meals, I have the perfect recipe for you!

Quick Navigation - Table of Contents


Best figs for fig sauce

If you are new to fresh figs, then you probably don’t realize the many number of colors and varieties that are available today. For fresh figs, you will probably have to pass up the big grocery stores and hit your farmer’s market or local middle eastern markets. Trader Joe’s also sells fresh figs, too.

Figs are a middle eastern favorite and are plentiful in late summer thru fall here in the northern hemisphere. And figs are plentiful here in California. Yea, we’re spoiled. And many of these varieties are relatively easy to find all over the US.

The most common figs are the Black Mission figs, which are a deep dark purple color, the Brown Turkey Figs which also have a dark purple skin, and these green skinned varieties like the Adriatic and Calimyrna figs.

Any of these figs work in this balsamic fig sauce as long as the figs are ripe and sweet.


Fig and lemon chicken recipe - Recipes

Fig and Lemon Chicken

Chicken thighs roasted with figs and lemon slices in a lemon, vinegar and brown sugar glaze. A good recipe with to break the fast of Ramadan and celebrate the Iftar.

  • 12 chicken thighs
  • 2 lemons, 1 sliced, 1 halved
  • 1/4 cup brown sugar
  • 1/4 cup white vinegar
  • 1/4 cup water
  • 1 1/2 pounds dried figs
  • salt to taste
  • 1 teaspoon dried parsley
  • 1 tablespoon chopped fresh parsley


Directions:
Preheat the chicken thighs in oven to 400 degrees F (200 degrees C). Squeeze juices from halved lemon into a small bowl, then stir in brown sugar, vinegar and water set aside.

Place figs and sliced lemon segments 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.


Chicken with figs and lemon

1. Trim the chicken of fat and sinew. Preheat the oven to 180°C (350°F/Gas 4). Remove the lemon zest with a vegetable peeler and slice the zest into long thin strips. Place the zest in a small saucepan with a little water. Boil for 2 minutes, then drain and set aside.

2. Combine the ginger, garam masala and soy sauce. Rub the mixture all over the chicken.

3. Heat the oil in a heavy-based frying pan. Cook the chicken over medium heat for about 5 minutes on each side, or until well browned but not cooked through. Drain the chicken on paper towels. Transfer to a shallow ovenproof roasting tin.

4. Add the white wine, ginger wine, lemon juice, stock cubes and any remaining marinade to the same frying pan. Bring to the boil. Add the figs and glacé ginger. Remove from the heat and spoon over the chicken. Bake for 20 minutes, or until the chicken is tender, turning once. Serve with the lemon zest.


Recipe Summary

  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1 ½ tablespoons fresh thyme leaves, divided
  • ½ teaspoon salt, divided
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • ¾ cup chopped onion
  • ½ cup fat-free, less-sodium chicken broth
  • ¼ cup balsamic vinegar
  • 2 teaspoons low-sodium soy sauce
  • ½ cup finely chopped dried figs (such as Mission)

Sprinkle both sides of chicken evenly with 1 1/2 teaspoons thyme, 1/4 teaspoon salt, and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add chicken cook 6 minutes on each side or until done. Remove from pan keep warm.

Reduce heat to medium add butter to pan. Add onion sauté 3 minutes. Add broth, vinegar, soy sauce, and figs. Simmer until sauce is reduced to 1 cup (about 3 minutes). Add 1 tablespoon thyme and 1/4 teaspoon salt. Cut chicken breast halves lengthwise on the diagonal into slices. Serve sauce over chicken.


Ingredients of Fig and Lemon Energy Balls

  • 120 gm tahini
  • 100 gm dried figs
  • 3 tablespoon sesame seeds
  • 6 tablespoon almond flour
  • 1 1/2 tablespoon lemon juice
  • 30 gm crystallized ginger
  • 2 tablespoon ground flax seeds
  • 3 tablespoon sunflower seeds
  • 2 tablespoon honey

How to make Fig and Lemon Energy Balls

Step 1 Grind the flax seeds to a fine powder

To prepare these delicious energy balls, first grind the flax seeds in a mixer-grinder. Transfer the ground flax seeds to a bowl and keep aside.

Step 2 Blend tahini and figs to make a smooth paste

Now, add tahini, honey, figs, and ginger, in the food processor. Mix and blend them till it has a smooth consistency.

Step 3 Mix this tahini-figs paste with almond flour

Transfer the tahini and fig mix in a bowl. Add the rest of the ingredients i.e. ground flax seeds, sesame seeds, sunflower seeds, lemon juice, and almond flour in the bowl.

Step 4 Make balls of this mixture and serve fresh

Mix everything well and roll the prepared mix into balls. Serve and enjoy these energy balls as a healthy treat.


Honey Roasted Chicken and Figs

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࡯″ stone bakeware for a party. This one got rave reviews and everyone said to please post this recipe, so here it is people! We had a little Sweet and Sour Strawberry Semifreddo with Black Sesame (you MUST try this one, too!) as the dessert and it was a fantastic evening. Flavor explosion and textures is where it’s at, right? 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.


Chicken with Port and Figs

Heat the oven to 375 F degrees. Pierce each fig three or four times with a paring knife. In a small stainless-steel saucepan, combine the figs, water, the 2/3 cup port, and the lemon zest. Bring to a boil and simmer, covered, until tender, about 30 minutes. Discard the zest and reserve the poaching liquid. Cut the figs in half.

Meanwhile, coat the chicken with the oil and arrange the pieces, skin-side up, in a large roasting pan. Sprinkle the chicken with the remaining 1 tablespoon port and season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Top each piece of chicken with a piece of the butter. Cook until the breasts are just done, about 30 minutes. Remove the breasts and continue to cook the legs until done, about 5 minutes longer. Remove the roasting pan from the oven return the breasts to the pan.

Heat the broiler. Broil the chicken until the skin is golden brown, about 2 minutes. Transfer the chicken to a plate.

Pour off the fat from the roasting pan. Set the pan over moderate heat and add the fig-poaching liquid. Bring to a boil, scraping the bottom of the pan to dislodge any brown bits. Boil until reduced to approximately 1/4 cup, about 4 minutes. Add the figs, any accumulated juices from the chicken, and a pinch each of salt and pepper. Spoon the sauce over the chicken.


Roast Chicken & Fresh Fig Salad with Lemon Dill Vinaigrette

Late summer in San Diego is one of my favorite times of year. The sunsets are pink and gold, the tourists are thinning out, the mornings are chill and dewy and the fresh produce is abundant. I’m sure I’ve mentioned this before, but we are so lucky to have so many small organic farms in the county. You can find a local farmer’s market almost every day of the week. There is also a permanent public market in the works near downtown that should be in full swing by the end of next year.

Now if you know me you know my favorite end-of-season crop has always been the tomato. The problem is that they are just not as good here as they were in Indiana (sorry Cali, but the Hoosier’s outdid you on that one!) I think tomatoes really benefit from that high heat, high humidity climate that rarely comes on the West Coast.

But then I tried the fresh figs… My dear tomato, I am sorry to say that you have been replaced. One glance at the plump succulent fig and I knew I was done for. For those of you who have never tried a fresh fig, you are missing out. This is the fruit of the gods. Now, don’t think you know what they taste like because you’ve had dried figs. Those sticky gooey overly sweet masses are absolutely nothing like their tender ripe fresh cousins.

This time of year I pair figs with everything greek yogurt, cheese, roast meats, fruit tarts, sandwiches, pizza and salads. I will eat them until I’m almost sick of them, knowing I will not get them again until the following year. I purchased these figs from Koral’s Tropical Fruit Farm at the Hillcrest Farmer’s Market in San Diego. They brace well with both sweet and savory dishes or salty and tart flavors. This salad allows the light sweetness of the figs to really shine by matching them with smoky roast chicken, caramelized onions and crisp greens. The lemon dill vinaigrette pulls all the flavors together in perfect harmony.

Go out and try these beauties while you still can. You’ll be glad you did!

  • 1 sweet onion, halved and thinly sliced
  • 1 large head romaine lettuce, chopped
  • 2 Persian cucumbers, sliced
  • 2 celery stalks, sliced
  • 8 oz roast chicken, torn into pieces
  • 10 fresh figs, sliced
  • 1 tsp fresh chopped dill
  • Juice of 1 large lemon
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon honey
  • 1 teaspoon extra virgin olive oil

Heat a small skillet over medium low heat. Coat with cooking spray. Sauté the onion in the skillet 7-9 minutes until translucent (adding a pinch of salt helps draw out the moisture).

Layer the lettuce, cucumber, celery, chicken, onion and figs in a large salad bowl.

Combine the dill, lemon juice, salt, pepper and honey in a small bowl. Whisk in the olive oil. Serve the vinaigrette alongside the salad.

Servings: 4 Serving Size: ¼ salad and 1 tablespoon vinaigrette



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