Pan Roasted Crispy Chicken Thighs with Figs

Pan Roasted Crispy Chicken Thighs with Figs is a rustic, elegant one-skillet dish that pairs golden, crackling chicken skin with the natural sweetness of roasted fresh figs and the earthy aroma of thyme. The savory-sweet pan sauce, created as everything roasts together, makes this a memorable meal perfect for cozy dinners or seasonal entertaining.

Why You’ll Love This Recipe

This dish is the perfect balance of hearty and refined. The chicken thighs are seared to crispy perfection, then finished in the oven alongside sweet, jammy figs and caramelized onions. It’s all made in one skillet, creating minimal mess and maximum flavor. With its rich, naturally formed pan sauce and simple, wholesome ingredients, it’s a satisfying meal that feels gourmet with minimal effort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 tablespoon olive oil

• Salt and pepper, to taste

• 8 bone-in, skin-on chicken thighs

• 1 large onion, sliced

• 3 garlic cloves, minced

• 8 large fresh figs, halved

• 5 sprigs fresh thyme

Directions

1. Preheat Oven:
   Preheat your oven to 425°F (220°C).

2. Season the Chicken:
   Pat chicken thighs dry and season generously on both sides with salt and pepper.

3. Sear the Chicken:
   In a large stainless steel or oven-safe skillet, heat the olive oil over medium-high heat.
   Add four chicken thighs, skin side down, and sear for 8–12 minutes or until the skin is deeply golden and crisp. Flip and cook for an additional 3–4 minutes. Transfer to a plate and repeat with the remaining four thighs.

4. Sauté Aromatics:
   Pour off all but 2 tablespoons of rendered fat from the skillet.
   Add sliced onions and sauté for 3–4 minutes until softened. Stir in the minced garlic and cook for 1 more minute.

5. Assemble and Roast:
   Return all chicken thighs to the skillet, skin side up. Nestle the halved figs among the chicken and sprinkle thyme sprigs over the top.
   Transfer the skillet to the oven and roast for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

6. Serve:
   Remove from the oven and let rest briefly. Spoon the pan juices and roasted figs over each portion and serve warm.

Servings and timing

Servings: 6 servings
Prep Time: 8 minutes
Cooking Time: 45 minutes
Total Time: 53 minutes
Calories per serving: 455 kcal

Variations

• Use dried figs: If fresh figs aren’t available, rehydrate dried figs in warm water or broth before adding them to the dish.

• Add a splash of balsamic: Drizzle balsamic vinegar into the pan just before roasting for a tangy depth.

• Make it with boneless thighs: Boneless, skin-on thighs can be used for quicker cooking, though the flavor and crispiness may differ slightly.

• Add herbs: Try rosemary or sage in place of thyme for a seasonal flavor shift.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat, place in a covered skillet or baking dish at 350°F (175°C) for 10–15 minutes until warmed through. For crispier skin, uncover for the last few minutes.

Freezing is possible, but the figs may lose texture. Freeze cooled chicken and figs in a sealed container for up to 2 months. Thaw overnight in the fridge and reheat gently in the oven.

FAQs

Can I use boneless chicken thighs?

Yes, but you may need to reduce the roasting time slightly. Bone-in thighs give better flavor and juiciness.

What if I can’t find fresh figs?

You can use rehydrated dried figs or substitute with halved grapes, dates, or even plums.

Do I need to peel the figs?

No, fig skins are soft and entirely edible when roasted.

Can I use chicken breasts instead?

Bone-in, skin-on chicken breasts can work, but they will need a longer roast time. Monitor closely to avoid drying out.

What sides go well with this dish?

Try roasted potatoes, wild rice, or a simple green salad with vinaigrette to balance the richness.

Should I cover the skillet in the oven?

No, roast uncovered so the chicken skin remains crispy.

Can I prepare this ahead of time?

You can sear the chicken and prep the aromatics a few hours ahead. Assemble and roast just before serving.

Will this work in a cast iron skillet?

Yes, a well-seasoned cast iron skillet is perfect for this recipe.

How do I know when the chicken is done?

Use a meat thermometer to check for an internal temperature of 165°F (74°C) at the thickest part.

Can I add a starch to the skillet?

Yes, small diced potatoes or farro can be added for a one-pan meal. Ensure they’re partially cooked or small enough to cook fully in 25–30 minutes.

Conclusion

Pan Roasted Crispy Chicken Thighs with Figs is a simple yet stunning dish that delivers rich flavor with minimal effort. With golden, crackling chicken skin, sweet roasted figs, and savory pan juices, it’s a meal that feels indulgent but is incredibly easy to pull off. Whether for a cozy night in or an impressive dinner with guests, this recipe is a seasonal showstopper worth repeating.

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