Pan Roasted Crispy Chicken Thighs with Figs
Everything in one pot, inexpensive chicken thighs are seared on the stove top until crispy and then finished off in the oven with figs and onions. The pan juices make the perfect sauce to top your chicken….no effort, easy and quick. And only one pan to clean!
I try to keep it real. When I worked outside the home, I would come home and try to create something wonderful for dinner. With proper planning…it could be done. But, honestly, I didn’t want to do anything at 6:00 when I walked in the door with a baby and a teenager who needed to do homework. Hot dogs and tater tots seemed to make an appearance more than I liked. Don’t get me wrong….I LOVE hot dogs and tater tots but I also like foods that appear a little more refined. Foods that didn’t come from a processing plant. I take myself back to those days a lot….to keep myself real. To remember that a lot of you, my loyal readers, are busy, working moms and dads that want something other than hot dogs for dinner. Something easy, something quick and something easy to clean!
Most of the easy recipes I use come down to technique more than a list of ingredients. This is one of those recipes. The key here is to get the skin as crisp as possible which is so simple but will test your patience. And for the cleaning…let me warn you now…there will be spatter. It’s worth it and it takes no time at all to clean. Better than cleaning multiple pots. I promise.
Once your skin is all crisped up….you toss in some onions to cook for a bit and then some garlic….and then all the chicken back into the pan. Top with some halved figs which are everywhere right now. Have you had them yet? If not, you should try them. They’re wonderful and when roasted they are magical. Sweet and buttery, perfect with chicken. They add a lot of flavor to the sauce so don’t skip them.
This is the kind of recipe I would start as soon as I got home from work (wear an apron) and then while it was roasting in the oven I’d go change into my evening uniform….flannel pajama pants and a 20-year old t-shirt. Cause I’m super sexy like that.
Get the Recipe: Pan Roasted Crispy Chicken Thighs with Figs
- 1 tablespoon olive oil
- salt and pepper
- 8 bone-in chicken thighs
- 1 large onion, sliced
- 3 garlic cloves, minced
- 8 large fresh figs
- 5 sprigs of thyme
- Preheat oven to 425 degrees.
- Season the thighs with salt and pepper on both sides. In a large stainless-steel skillet, heat the olive oil over med-high heat and then four chicken thighs skin side down. Cook the chicken until the skin is golden and crispy, approximately 8-12 minutes. It will release from the pan without effort when it's ready to turn. Turn the chicken over and cook for an additional 3-4 minutes. Transfer to a plate and repeat with the remaining chicken.
- Pour off all but 2 tablespoons fat and return the pan to the heat. Add the onions and cook until softened. Add the garlic and cook for 1 minutes. Return the chicken back to the pan, skin side up, and add the figs and thyme.
- Roast the chicken in the oven for 25-30 minutes or until done. Serve immediately.