Roasted Fig Chicken

What can you do with no time, seventeen figs, and some chicken? Roast! This Roasted Fig Chicken was a pleasant surprise on a busy night. I used very little prep time and what I had on hand: figs from our tree, CSA and garden vegetables, and chicken.


Seventeen Figs and a Chicken (Roasted Fig Chicken)

IngredientsRoasted Fig Chicken

  • 2-4 boneless, skinless chicken breasts
  • 17 figs, 13 whole, 4 chopped
  • 5-6 red potatoes, whole
  • 1 med onion, sliced
  • 1 small bell pepper, sliced (I used bell)
  • 2-3 tbsp c grated Asiago (or other hard cheese)
  • 3-5 cloves garlic. whole
  • 2-3 sprigs of fresh oregano
  • Salt/Pepper/Season to taste

ProcessRoasted Fig Chicken

  • Preheat oven to 400°.
  • Saute about ¼ c of the onion and pepper with 4 chopped figs.
  • Prepare chicken (pat dry, pound in seasoning, cut a slit to stuff).
  • Stuff chicken with sauteed onion/pepper/fig mix and Asiago cheese.
  • Arrange chicken in Pyrex dish.
  • Throw in the remaining onion, pepper, and figs, along with potatoes, garlic cloves, and seasonings.
  • Cover with foil.
  • Bake for one hour.
©Copyright Pennie Nichols. All Rights Reserved. 2016

About Pennie Nichols

This little corner is dedicated to some of the things that interest me and to those of you who share those interests about relationships, travel, cooking, gardening, canning, jewelry, and writing. I’ll throw in some recipes and stories for your reading pleasure.

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