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Pan Roasted Chicken with Figs and Olives


  • 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


  • 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°.


* I placed the shallots on the bottom of a 13x9 pan, topped with the bone-in skin-on chicken thighs, drizzled with oil, and seasoned with salt and pepper. Place the olives and figs around the chicken, pour broth over them, then add the thyme. Bake at 400° for 45-50 minutes.