Roast Chicken With Lemon And Figs

Total Time: 50 mins Preparation Time: 5 mins Cook Time: 45 mins

Ingredients

• Servings: 5
• 3 lemons
• 1 cup dried mission figs
• 5 chicken breasts or 1 whole skinless chicken, cut into 8 pieces
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 1/4 cup packed brown sugar
• 2 tablespoons balsamic vinegar
• 1/3 cup water

Recipe

• 1 preheat the oven to 400.
• 2 spray a 9 x 13-inch baking dish with nonstick spray.
• 3 trim the ends from 1 lemon: cut into very thin, round slices (about 12).
• 4 place the lemon slices and the figs in the baking dish.
• 5 you may want extra lemon slices.
• 6 they are really good to eat after they have been cooking under the chicken.
• 7 arrange the chicken breast or pieces.
• 8 sprinkle with salt and pepper.
• 9 squeeze enough juice from the remaining 2 lemons to equal 3 tablespoons; transfer to a small bowl.
• 10 stir in the brown sugar, vinegar and water.
• 11 pour the lemon mixture over the chicken; cover the baking dish loosely with foil.
• 12 roast the chicken 35 minutes.
• 13 remove the foil and roast, uncovered, basting the chicken twice, until cooked through, 15 minutes more.
• 14 with a slotted spoon transfer the chicken, figs and lemon slices with a slotted spooon to a serving platter.
• 15 discard the fat from the pan drippings; spoon over the chicken.