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.
Prep Time8 minutesmins
Cook Time45 minutesmins
Total Time53 minutesmins
Course: Dinner
Cuisine: American
Keyword: chicken
Servings: 6servings
Calories: 502kcal
Author: Kellie
Cost: $15
Equipment
1 skillet
Ingredients
1tablespoonolive oil
salt and pepper
8bone-in chicken thighs
1large onionsliced
3garlic clovesminced
8large fresh figs
5sprigs 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.