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!
This is another recipe from The New Yiddish Kitchen. A couple weeks ago I shared these Paleo Creamsicle Macaroons that are so delicious, but I also wanted to share a savory dish. This meal does not disappoint!! It is so good that I made it 3 weeks in a row and my husband just requested it again! It’s easy and the flavors just go so well together. I absolutely love that cookbook and wish I could share 10 more recipes with you, but unfortunately I can’t.
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 us- you’re always looking for new chicken recipes and this one is amazing!
The orignal recipe calls for a whole cut-up chicken, but I used all chicken thighs because they are our favorite. I threw everything in a 13×9 and baked it because I like to make things as easy as possible! I wrote the recipe as-is then wrote what I did differently in the notes. All the same flavors- just a little different method.
This meal is tasty and healthy. Whole30, gluten free, dairy free and now one of our favorite meals ever! You will love it and won’t feel like you’re missing out on flavor at all.
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Pan Roasted Chicken with Figs and Olives
Ingredients
- 1 whole chicken cut up into 8 pieces (I used 8 chicken thighs)
- 1 teaspoon salt
- 1/4 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 for Whole30
- 3 sprigs fresh thyme
Instructions
- Preheat the oven to 400° and place a large, oven-safe skillet over medium-high heat. Season the chicken all over with the salt and pepper.
- Add the oil to the skillet and swirl to coat. Once shimmering, add the chicken, skin side down and all it to sear for 5-10 minutes, or until the skin is brown.
- Flip and cook or 2-3 minutes on the other side. Remove to a platter.
- To the hot pan, add the shallots and figs and saute for 2-3 minutes, or until the shallots are golden brown.
- Add the olives, wine, and thyme sprigs and boil for a minute or so, scraping up any browned bits that may have stuck to the bottom of the pan.
- Return the chicken to the pan, skin side up and place in the oven. Roast the chicken for 30 minutes, or until it reaches an internal temperature of 165°.
Notes:
Nutrition Information
Rachel says
If you’re baking this in the oven, do you skip all the steps of preparing in the skillet and simply place everything in the baking dish? Should I only follow your instructions under the recipe notes?
Thank you!
Jessica DeMay says
Hi Rachel- yes, I skip all those steps and just place everything together and bake. I hope that helps and you love it!
Kenda says
Thanks for this dish— just came out of the oven we used fresh figs from our tree. We have been waiting for the figs to come in to try this. Sorry couldn’t figure out how to post a photo
Jessica DeMay says
You’re welcome, Kendra! Thanks for trying it and for the great feedback!
Jenny says
Can you use fresh figs rather thhan dried for this recipe? Thank you.
Jessica DeMay says
Hi Jenny- I can’t say for sure. I don’t know how fresh figs would bake, but you could try it. Sorry I can’t be more of a help.
Joanne Horton says
I’m going to try fresh figs. I adore them. I’m sure it will be delicious.
Jessica DeMay says
Hope you love it, Joanne!
sharon says
How might you change the temp and/or cooking time for boneless pieces of chicken? I love a meat and fruit dish.
Jessica DeMay says
Hi Sharon- if you’re using thighs then I would say about 20 minutes total. Breast may take longer since they are so thick- maybe 35 minutes. Hope you try it!
SF says
In your own version, for the casserole, did you brown the thighs before baking them?
Jessica DeMay says
Hi! No, I didn’t.