Roasted Chicken with Figs
Servings: 6 servings
Calories: 346kcal
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.
Nutrition
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