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RECIPE
12 INGREDIENTS 9 STEPS 1hr 15min

Fig and Balsamic Chicken

This recipe is famous in our house! The juicy chicken in my amazing Kadota Fig Spread is always a family pleaser - and the leftovers are great in sandwiches or even risotto.
Fig and Balsamic Chicken Recipe | SideChef
This recipe is famous in our house! The juicy chicken in my amazing Kadota Fig Spread is always a family pleaser - and the leftovers are great in sandwiches or even risotto.
I'm Jan, creator of Just Jan's spreads. All my recipes use my natural spreads.
https://www.justjans.com/
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I'm Jan, creator of Just Jan's spreads. All my recipes use my natural spreads.
https://www.justjans.com/
1hr 15min
Total Time
$1.33
Cost Per Serving

Ingredients

Servings
6
US / METRIC
1
4 sprigs
to taste

Fig and Balsamic Sauce

1/3 cup
Just Jan’s® Kadota Fig Spread
2 Tbsp
Balsamic Vinegar
1/2
Shallot , chopped
2 cloves
Garlic , minced
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For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
307
FAT
15.7 g
PROTEIN
24.6 g
CARBS
16.1 g

Cooking Instructions

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Step 1
Preheat the oven to 400 degrees F (205 degrees C).
Step 2
Coat the Whole Chicken (1) with Olive Oil (2 Tbsp) and season with Kosher Salt (to taste) and Ground Black Pepper (to taste) .
Step 3
Place the Lemon (1/2) and the Fresh Thyme (4 sprigs) inside the cavity of the chicken and put it breast side down in a large roasting pan. Roast for 30 minutes.
Step 4
Remove the chicken from the oven and turn it breast side up, baste with the juices from the pan, and season with Kosher Salt (to taste) . Roast for another 30 minutes.
Step 5
While the chicken is cooking make the sauce. In a medium saucepan heat the Olive Oil (1 Tbsp) on medium-high, then add the Shallot (1/2) and cook until opaque and softened, 3-4 minutes.
Step 6
Add the Garlic (2 cloves) and continue to cook another minute or two. Make sure not to brown the garlic.
Step 7
Add the Unsalted Butter (1 Tbsp) , Just Jan’s® Kadota Fig Spread (1/3 cup) , Balsamic Vinegar (2 Tbsp) , Kosher Salt (to taste) , and Ground Black Pepper (to taste) . Heat through until butter is melted and stir until thoroughly incorporated.
Step 8
After 30 minutes, remove the chicken and brush the entire top of the chicken with the sauce. Set the oven temperature to broil and cook for an additional 5-7 minutes until bubbling and browned. Depending on how hot your broiler gets, may need a little less or more time. Use what's left of the fig sauce to serve on the side or on cut pieces.
Step 9
The chicken is finished cooking when the internal temperature of the thigh reaches 165 degrees F (75 degrees C). If you don't have a thermometer, just cut through and make sure the juices in the center run clear. Serve warm with sides!

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Nutrition Per Serving
Calories
307
% Daily Value*
Fat
15.7 g
20%
Saturated Fat
3.5 g
18%
Trans Fat
0.0 g
--
Cholesterol
99.5 mg
33%
Carbohydrates
16.1 g
6%
Fiber
0.4 g
1%
Sugars
13.6 g
--
Protein
24.6 g
49%
Sodium
617.4 mg
27%
Vitamin D
--
--
Calcium
9.6 mg
1%
Iron
3.4 mg
19%
Potassium
33.8 mg
1%
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