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