"Chicken thighs roasted with figs and lemon slices in a lemon, vinegar and brown sugar glaze. Easy, delicious and if you don't feel the sauce is enough it can easily be doubled."

RECIPE RATING:

INGREDIENTS

• 1 lemon, juiced
• 1/4 cup brown sugar
• 1/4 cup white vinegar
• 1/4 cup water
• 1 1/2 pounds dried figs
• 1 lemon, sliced
• 12 chicken thighs
• salt to taste
• 1 tablespoon chopped fresh parsley
• 1 teaspoon dried parsley

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a small bowl, combine lemon juice, brown sugar, vinegar and water; set aside.
3. Place figs and lemon slices in the bottom of an 11x16 inch baking/roasting dish. Arrange chicken thighs on top, then pour vinegar mixture over chicken. Finally, sprinkle with salt and dried parsley to taste.
4. Bake/roast at 400 degrees F (200 degrees C) for 50 minutes, basting frequently (turn figs if they begin to brown).
5. With a slotted spoon, remove chicken, figs and lemon slices from baking dish and place on a warm platter. Skim fat from cooking juices, then pour over chicken as sauce. Garnish with fresh parsley and serve.

Reviews

I LOVE this recipe. I'm not so sure that my husband and son like the actual figs (though I do!), but the sauce and the tart lemon and beautiful glaze are winners.

I used chicken breasts instead of chicken thighs, and it turned out excellent!

Maybe I was clueless, but I cut the lemon into slices, leaving the peel on, since the recipe did not say to peel the lemon first. I think the sauce would have been very good, but the peel gave the sauce and chicken a very bitter taste. Make sure that you peel the lemon first before putting it into the pan! I did not have enough figs, so I used prunes as well, which I think would have been really good. I may try the recipe again sometime, with that major change.