Fig and lemon chicken

    55 min

    Succulent chicken thighs roasted with figs and lemon slices makes for a satisfying and impressive Mediterranean-inspired meal. The slightly sweet and sour sauce is perfect to serve with rice, and helps to caramelise the figs and lemon. Easy, delicious and if you feel the sauce isn't enough it can easily be doubled.

    167 people made this

    Serves: 12 

    • 1 lemon, juiced
    • 3 tablespoons dark brown soft sugar
    • 4 tablespoons white wine vinegar
    • 4 tablespoons water
    • 675g (1 1/2 lb) dried figs
    • 1 lemon, sliced
    • 12 chicken thighs
    • salt and freshly ground black pepper to taste
    • handful chopped fresh parsley

    Prep:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Preheat oven to 200 C / Gas mark 6.
    2. In a small bowl, combine lemon juice, brown sugar, vinegar and water; set aside.
    3. Place figs and lemon slices in the bottom of a large baking dish. Arrange chicken thighs on top, then pour lemon and vinegar mixture over chicken. Finally, sprinkle with salt and pepper to taste. Bake in preheated oven for 40 to 50 minutes, or until chicken is done and juices run clear. Baste frequently while roasting (turn figs if they begin to brown).
    4. With a slotted spoon, remove chicken, figs and lemon slices from baking dish and place on a warm platter. Skim fat from cooking juices, then pour over chicken as sauce. Garnish with fresh parsley and serve.

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    Reviews in English (104)


    Altered ingredient amounts. Okay, lots of changes. First, I used a whole free range chicken, cut into 8 pieces. The package of dried figs that I had was only 6 ounces, quite a difference from the 675g listed in the recipe, but I sliced them into thirds and I had plenty of pieces to lay on the bottom of my pan. I think any more would have been too much. I used a large lemon, peeled, and cut into thin slices. For the liquid, I used another very large lemon's worth of juice, and then, because apparently I can't retain an ingredient list from the time I walk from my computer to the time I get to the kitchen, I misremembered the amount and types of sugar and put in not only 3T. brown sugar, but 3 T. caster sugar as well. Yeah, very sweet. However, since my lemon was huge I just added another 2 T. water to compensate. It was very good. I used cider vinegar instead of white. My chicken took about an hour to get to the colour I wanted, and I did spoon juices over it, as well as spin the pieces up and over with tongs to re-cover with sauce, several times during the cooking.  -  07 Aug 2008


    I tried this recipe twice, with very different results! The first time I used chicken breasts and our friends were late so I left the chicken in the oven for an extra twenty minutes or so... I turned the temperature down and covered it. The chicken was dried out, of course, but the sauce was fabulous! It had thickened into a sweet-sour glaze and the lemons were practically candied. The next time I cut the time short and covered the chicken to keep it moist, only to find the sauce had not properly cooked! It was vinegary and runny, although the chicken was moist. The first sauce is now legendary in our family, so I will try again, probably with chicken thighs this time, leaving the skins on, and cooking it for the full length of time.  -  07 Aug 2008


    We only had chicken breast and wanted to try this. We had 500gm of fresh figs so halved these and put them under the 3 breasts. Used juice from 3 lemons in the sauce and added 1tbs honey. Sliced 1 1/2 lemons and put these over chicken. Covered with foil for first 30mins. served with sweet potato mash and lightly steamed dark green cabbage.  -  12 Nov 2015