Ingredients
- 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
Instructions
- Preheat oven to 425°F (220°C).
- Season chicken thighs with salt and pepper on both sides.
- In a large oven-safe skillet, heat olive oil over medium-high heat.
- Place four chicken thighs skin side down into the hot skillet. Sear until skin is golden and crispy, about 8–12 minutes. Flip and cook for another 3–4 minutes. Transfer to a plate and repeat with remaining thighs.
- Pour off all but 2 tablespoons of the fat from the skillet.
- Add sliced onions to the pan and sauté until softened, about 3–4 minutes. Add minced garlic and cook for 1 minute more.
- Return all chicken thighs to the skillet, skin side up. Nestle in the halved figs and scatter thyme sprigs on top.
- Transfer skillet to the oven and roast for 25–30 minutes, or until chicken reaches an internal temperature of 165°F (74°C).
- Serve immediately, spooning pan juices and roasted figs over each portion.
Notes
- Use a stainless steel or cast iron skillet for best browning and even cooking.
- If figs are out of season, substitute with halved grapes or dried figs soaked in warm water for 15 minutes.
- This dish pairs beautifully with creamy polenta, mashed potatoes, or crusty bread.
- Prep Time: 8 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Pan-seared & Oven-roasted
- Cuisine: Rustic / Mediterranean
Nutrition
- Serving Size: undefined
- Calories: 455 kcal
- Sugar: 9g
- Sodium: 220mg
- Fat: 32g
- Saturated Fat: 8g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 160mg
