Pan Roasted Crispy Chicken Thighs with Figs Recipe
Crispy Chicken Thighs roasted in a skillet with figs creates the most mouth-watering pan sauce for drizzling on top. An easy dinner you can get on the table in under 1 hour.
Servings: 6 servings
Cost: $15
Equipment
- 1 skillet
Ingredients
- 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
Instructions
- 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.
Notes
Best if served soon after cooking. If reheating leftovers, heat in the oven until hot and then broil for 1-2 minutes to crisp up the skin, if necessary.
Nutrition
Serving: 2g | Calories: 502kcal | Carbohydrates: 16g | Protein: 32g | Fat: 35g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 189mg | Sodium: 150mg | Potassium: 588mg | Fiber: 2g | Sugar: 12g | Vitamin A: 285IU | Vitamin C: 4mg | Calcium: 49mg | Iron: 2mg