When you think of autumn flavors, figs are often overlooked by pumpkin and squash. But what if we told you that this is one of the best ingredients for chicken?
Enjoy the bounty of fall with this incredible Autumn Fig Glazed Chicken!
Autumn Fig Glazed Chicken is a sweet and savory chicken dish that perfectly captures the flavors of fall. With a combination of succulent roasted chicken thigh and homemade fig balsamic glaze, this recipe is a simple way to elevate your weeknight dinner to a gourmet experience.
In this blog post you’ll learn a simple recipe that you can add to your weekday rotation, and impress your family and friends with the rich flavors of fig glaze.
This budget friendly, beginner friendly recipe requires a short list of ingredients and minimal prep time, making it perfect for busy weeknights. Not only that, but it is also a great dish to make as a large batch to bring to your Thanksgiving feast.
Keep reading for the recipe!
We’ve got lots more of delicious chicken recipes and 30 min or less recipes on our blog, so check them out! Happy cooking!
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Table of Contents
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Introduction to Autumn Fig Glazed Chicken
This recipe is inspired by a young memory of mine, when I grew up in the Bay Area.
My family once had Thanksgiving to ourselves, so we went out to dinner on a rainy day to a small hole-in-the-wall Greek restaurant in SF.
While the restaurant is long gone and I cannot remember their name, I still remember its cozy and intimate atmosphere of old stone walls and white tablecloths and musicians performing a duet.
What I also remembered was the dish I had ordered – cranberry glazed chicken. This chicken was tender, juicy, and had the perfect balance of sweetness and tanginess from the cranberry glaze.
As a teenager I was shocked that chicken could taste that good! Fast forward to today, and I bring you this Autumn Fig Glazed Chicken recipe that pays homage to that memorable dish from my past.
Equipment Needed
Ingredients
Roasted Chicken
- 4 chicken thighs (skin on)
- ⅓ stick unsalted butter softened
- 2 cloves garlic minced
- kosher salt to taste
- black pepper to taste
- oil for the pan
Fig Glaze
- 3 figs diced plus extra for roasting
- 1 tsp sugar to taste
- 3 sprigs fresh thyme plus extra for roasting
- 2 sprigs fresh rosemary plus extra for roasting
- ½ cup balsamic vinegar
Note 1. Fig butter can be a substitute for fresh figs. Replace the fresh figs and sugar with 1 tbsp fig butter. Keep in mind that fig butter is a lot sweeter than fresh figs, so adjust the taste to your liking.
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Recipe
Make the glaze
- Heat a pot to medium. Add all the fig glaze ingredients. Stir occasionally as you bring the mixture to a low simmer and reduce until the mixture is thick like syrup. Sweeten the sauce to your taste preference.
- Strain the sauce and set aside.
Prep and Sear the Chicken
- Preheat the oven to 375 °F
- Wash the chicken with water thoroughly. Pat dry.
- With your hands, massage butter, garlic, and kosher salt on the chicken. Make sure to get every nook and cranny. Let it rest for 10 minutes. See Note 2.
- Heat the cast iron to medium-high. Add oil to the pan.
- Add chicken thighs to the pan, skin side down. Cook the chicken thighs until skins are nicely browned. Do not worry about cooking it through, because you will finish it off in the oven.
Note 2. When seasoning meat with kosher salt, a helpful rule of thumb is to have a single layer of salt spread evenly all over the meat. The amount of salt therefore varies depending on the size of the meat.
Roast the chicken
- Baste the glaze on the chicken thighs. Halve 3-4 fresh figs, and add them to the cast iron. Throw in up to 2-3 rosemary or thyme sprigs if you have any extra.
- Place the cast iron in the oven. Bake for about 15 min or until internal temp reaches 165 °F.
- Remove from oven and let cool before serving.
What to Serve with Autumn Fig Glazed Chicken
Autumn Fig Glazed Chicken pairs well with a variety of side dishes that complement its sweet and savory flavors. Since this chicken dish is pretty rich and strong, it goes well with simple and light sides so your palate doesn’t wear out.
Try serving it with a side of mashed potatoes, roasted root vegetables, or a crisp salad tossed in a light vinaigrette. Since we’re Filipino we eat everything with steamed white rice, and it is actually a great accompaniment to the Autumn Fig Glazed Chicken as well.
For more ideas to complete your meal, explore our side dish recipes section on the blog!
Final Thoughts
Bring a touch of gourmet to your everyday dinner with this easy and delicious Autumn Fig Glazed Chicken recipe. Use seasonally fresh figs to create a sticky, sweet glaze that perfectly complements the tender chicken.
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Autumn Fig-Glazed Chicken
Equipment
- oven
Ingredients
Chicken
- 4 chicken thighs (skin on)
- ⅓ stick unsalted butter softened
- 2 cloves garlic minced
- kosher salt to taste
- black pepper to taste
- oil for the pan
Fig Glaze
- 3 figs diced, plus extra for roasting
- 1 tsp sugar to taste
- 3 sprigs fresh thyme plus extra for roasting
- 2 sprigs fresh rosemary plus extra for roasting
- ½ cup balsamic vinegar
Instructions
Make the glaze
- Heat a pot to medium. Add all the fig glaze ingredients. Stir occasionally as you bring the mixture to a low simmer and reduce until the mixture is thick like syrup. Sweeten the sauce to your taste preference.
- Strain the sauce and set aside.
Prep and Sear the Chicken
- Preheat the oven to 375 °F
- Wash the chicken with water thoroughly. Pat dry.
- With your hands, massage butter, garlic, and kosher salt on the chicken. Make sure to get every nook and cranny. Let it rest for 10 minutes.
- Heat the cast iron to medium-high. Add oil to the pan.
- Add chicken thighs to the pan, skin side down. Cook the chicken thighs until skins are nicely browned. Do not worry about cooking it through, because you will finish it off in the oven.
Roast the chicken
- Baste the glaze on the chicken thighs. Halve 3-4 fresh figs, and add them to the cast iron. Throw in up to 2-3 rosemary or thyme sprigs if you have any extra.
- Place the cast iron in the oven. Bake for about 15 min or until internal temp reaches 165 °F.
- Remove from oven and let cool before serving.
Notes
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