Fig and Lemon Chicken


  • 1 lemon, juiced
  • 1/4 cup brown sugar
  • 1/4 cup white vinegar
  • 1/4 cup water
  • 1 1/2 pounds dried figs
  • 1 lemon, sliced
  • 12 chicken thighs
  • salt to taste
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon dried parsley


Preheat oven to 400 degrees F (200 degrees C).

In a small bowl, combine lemon juice, brown sugar, vinegar and water; set aside.

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Place figs and lemon slices in the bottom of an 11×16 inch baking/roasting dish. Arrange chicken thighs on top, then pour vinegar mixture over chicken. Finally, sprinkle with salt and dried parsley to taste.

Bake/roast at 400 degrees F (200 degrees C) for 50 minutes, basting frequently (turn figs if they begin to brown).

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.