Roasted Chicken with Figs
Prep Time15 minutes mins
Cook Time45 minutes mins
Course: Main Course
Cuisine: American
Diet: Gluten Free
Servings: 6 servings
Calories: 346kcal
- 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
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.
Calories: 346kcal | Carbohydrates: 9g | Protein: 28g | Fat: 18g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 0.1mg | Sodium: 745mg | Potassium: 173mg | Fiber: 2g | Sugar: 4g | Vitamin A: 92IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 1mg