Herbed Roasted Fig & Goat Cheese Chicken with Balsamic
This dish celebrates figs in their prime: sweet, jammy halves roasted until caramelized and paired with savory, herb-scented chicken and tangy goat cheese. The balsamic-honey glaze ties everything together with a glossy, slightly sweet finish that makes each bite sing.
It’s a showy dinner that’s surprisingly easy—pan-sear the chicken, roast the figs, whisk together a quick glaze, and finish everything together for a weeknight-worthy meal that’s elegant enough for guests. Serve over peppery arugula for brightness and texture.
Nutrition (per serving)
Directions
-
1
Preheat oven to 400°F. Pat chicken thighs dry and season both sides with salt, pepper, and half the chopped thyme.
-
2
Heat 1 tbsp olive oil and the butter in a large ovenproof skillet over medium-high heat. Place chicken skin-side down and sear until skin is deep golden and crisp, about 6-8 minutes. Flip and sear the other side 2 minutes.
-
3
Transfer skillet to the oven and roast chicken for 12 minutes to finish cooking. Remove the chicken from the skillet and tent loosely with foil to rest.
-
4
While the chicken roasts, toss halved figs with remaining 1 tbsp olive oil, a pinch of salt, and a little thyme. Spread on a baking sheet and roast in the oven for 10-12 minutes until caramelized and softened.
-
5
In the same skillet used for the chicken (wipe out any excess fat, leaving browned bits), return to medium heat and add minced garlic. Sauté 30 seconds until fragrant.
-
6
Add balsamic vinegar, honey, and Dijon mustard to the skillet. Scrape up browned bits and simmer until the mixture reduces and thickens into a glossy glaze, about 3-4 minutes.
-
7
Nestle roasted figs into the glaze and warm briefly, then return the chicken to the pan to coat lightly with glaze and heat through for 1-2 minutes.
-
8
To serve, arrange arugula on a platter, place chicken on top, scatter roasted figs and crumbled goat cheese over everything, and spoon any remaining glaze from the skillet over the dish. Garnish with extra thyme.
Ingredients
- Bone-in, skin-on chicken thighs:4 pieces
- Fresh figs, halved:12 pieces
- Goat cheese, crumbled:4 oz
- Balsamic vinegar:1/3 cup
- Honey:2 tbsp
- Olive oil:2 tbsp
- Unsalted butter:1 tbsp
- Fresh thyme leaves, chopped:1 tbsp
- Garlic cloves, minced:3 pieces
- Dijon mustard:1 tbsp
- Kosher salt:1 tsp
- Freshly ground black pepper:1/2 tsp
- Baby arugula (for serving):4 cups
Tips & Notes
- Use ripe but firm figs so they hold their shape when roasted; very soft figs will disintegrate.
- If you don’t have an ovenproof skillet, transfer chicken to a baking dish after searing and finish in the oven, then make the glaze in a separate pan.
- Make the glaze ahead and warm gently—balsamic concentrates as it reduces, so taste and adjust honey for balance.
