Roast Chicken with Lemon and Figs
"This recipe is one of those "gee that looks good" as you flip through your cookbooks looking for meal ideas. When you actually do make it, the recipe, to me, is a wonderful treat. I found this recipe in a Weight Watchers cookbook. 6 points"
photo by Sparrowfeather
- Ready In:
- 50mins
- Ingredients:
- 8
- Serves:
-
5-8
ingredients
- 3 lemons
- 1 cup dried mission figs
- 5 chicken breasts or 1 whole skinless chicken, cut into 8 pieces
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground pepper
- 1⁄4 cup packed brown sugar
- 2 tablespoons balsamic vinegar
- 1⁄3 cup water
directions
- Preheat the oven to 400.
- Spray a 9 X 13-inch baking dish with nonstick spray.
- Trim the ends from 1 lemon: cut into very thin, round slices (about 12).
- Place the lemon slices and the figs in the baking dish.
- You may want extra lemon slices.
- They are really good to eat after they have been cooking under the chicken.
- Arrange the chicken breast or pieces.
- Sprinkle with salt and pepper.
- Squeeze enough juice from the remaining 2 lemons to equal 3 tablespoons; transfer to a small bowl.
- Stir in the brown sugar, vinegar and water.
- Pour the lemon mixture over the chicken; cover the baking dish loosely with foil.
- Roast the chicken 35 minutes.
- Remove the foil and roast, uncovered, basting the chicken twice, until cooked through, 15 minutes more.
- With a slotted spoon transfer the chicken, figs and lemon slices with a slotted spooon to a serving platter.
- Discard the fat from the pan drippings; spoon over the chicken.
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Reviews
-
This was pretty yummy! Be sure to eat the lemons with the chicken. The taste is wonderful! -
Super easy and amazing flavor. -
This was pretty darn awesome, it was so easy - the hardest part was skinning the chicken thighs (that is what I had on hand because they are my favorite ). I served it over some plain couscous, but will probably use either rice or noodles nest time, because there will defiantly be a next time. I used Meyer lemons (first time I have ever used them) and they were really tangy but in a good way. It took about 10 minutes longer then stated, but I am sure that is my oven. I will use a mix of breasts and thighs when I make it for my family. Thank you, Amber of AZ for wonderful recipe.
RECIPE SUBMITTED BY
Amber of AZ
Phoenix, Arizona
<p>I live in Arizona. Cooking is a relaxing hobby and I love finding healthy meals that have a lot of flavor and heart to them. Recipezaar has not let me down. I could not possibly pick a favorite cookbook. I love searching used bookstores for old cookbooks. I collect other cookbooks that look intresting or have healthy dishes. My collection is modest, but I love it. Also, I love the Taste of Home magazines. They have real food that real people cook. I would have to say my pet peeves are people who drive while talking on cell phones and people who cannot spell potato. It is p o t a t o not p o t a t o e. There is no e unless you are spelling the plural form of potato which is potatoes. I frequently see that word mispelled in recipes and it makes me think the recipe is somehow devalued because of the spellings. The Zaar system of ratings works for me. I do try to explain myself in my reviews and welcome any questions or comments on what I have said. It is not my intention to be mean-spirited if I did not like something (it is rare for me not to like a recipe though):) Recipezaar brings such a nice element to my life and I feel it has been enriched by the wealth of knowledge both in everyone's contributed recipes and on the forums. Also, it is such a nice feature that you can log on practically any time to get help with a recipe or ingredient that might otherwise be imtimidating to prepare by yourself.</p>
