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 13x9 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
- 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 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
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.
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!
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!
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!
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!
Sue says
Do you sauté the shallots and figs foe the bake method? How much broth? Is it covered ?
Jessica DeMay says
Hi Sue- no, I didn't saute the shallots or figs first. 1 cup broth and uncovered. I hope you like it!
Elizabeth says
Made this with the chicken and loved it. Have you ever substituted pork? How long would you center cut pork chops?
Jessica DeMay says
Thanks for trying my recipe, Elizabeth! So glad you like it! I think pork chops would be delicious- great idea! I don't think they would need to cook as long. Maybe 20-25 minutes, depending on the thickness. Hope that helps 🙂
Terry says
This recipe looks delicious....however, no where in the ingredients or instructions did you mention that the chicken should be skin-on, bone in. Then I get to the end of the instructions and in "notes" the chicken is made an entirely different way. Thanks for the recipe, truly, but this was so confusing and frustrating not to see your recipe or chicken till I read the notes. It was an entirely different way of cooking it.
Jessica DeMay says
Hi Terry- I'm sorry you found the recipe confusing. Did you read my text? I wrote that it's from a cookbook and so I wrote the recipe as-is, but that I used chicken thighs and baked it for convenience. Sorry again that it wasn't clear- hope you try it.
J+E | Real Simple Good says
We made this over the last weekend, and it was truly so yummy! The sweet and salty combo of the figs and olives was perfection! Plus crispy chicken...so good! We made it the way you did just baking in the oven for simplicity, and it was great! Thanks for sharing! We'll definitely be making this again!
Jessica DeMay says
Thanks for making it, Erica! I'm so glad you guys enjoyed it 🙂 I have made it so many times because it is so easy and tasty. Thanks for the great feedback.
Mary Ann | The Beach House Kitchen says
This dish is right up my alley Jessica! I have been on a fig kick lately! And I'm always on an olive kick! Perfect!
Jessica DeMay says
Thanks, Mary Ann!