This Paleo Roasted Chicken with Figs and Olives is the perfect dinner! Easy, delicious, and done in less than an hour. Whole30, gluten free, and dairy free!
You may think that figs, olives, and thyme are a weird combination, but I promise you- you'll love the salty sweet mix. It is such a great way to switch up chicken that can sometimes get boring. If you're anything like me- you're always looking for new chicken recipes and this one is amazing!
Ingredients for roasted chicken with figs
The ingredients for this dish are simple and then everything is put into a 13x9 pan and baked which makes this meal super easy.
Chicken- a whole cut-up chicken can be used or just chicken thighs, bone-in skin-on.
Shallots- this gives the dish great onion flavor.
Dried Figs- these give a touch of sweetness to the dish and plump up as they bake
Pitted Kalamata Olives- these give some saltiness that balances the dish perfectly
Wine or broth- a white wine can be used or if you don't drink alcohol or abstaining from it, broth will work as well. I used broth because I usually don't keep wine on hand.
Fresh thyme- the addition of this fresh herb adds a much needed fresh element and also a savory flavor.
This roasted chicken with figs is a unique dish that will become a favorite. So many flavors working together and so cozy. Here are some more chicken recipes to try:
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Roasted Chicken with Figs
Ingredients
- 1 whole chicken cut up into 8 pieces or 8 chicken thighs
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 teaspoons avocado oil
- 1 cup sliced shallots about 2-3 medium
- 6 dried figs roughly chopped
- 1 cup kalamata olives
- 1 cup white wine or bone broth
- 3 sprigs fresh thyme
Instructions
- Preheat the oven to 400° and line a 13x9 pan with parchment paper for easy clean up.
- Place the shallots on the bottom of the pan, top with the chicken, drizzle with oil, and season with salt and pepper.
- Place the olives and figs around the chicken, pour broth over them, then add the thyme. Bake for 45-50 minutes.
- Serve hot. Store leftovers covered in the fridge for up to a week.
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