yummy pan roasted crispy chicken thighs with figs are the perfect for dinner!
salt and pepper
8bone-in chicken thighs
8large fresh figs
5sprigs 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.