Roast Chicken With Lemon And Figs
- 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
- Preheat the oven to 400.
- Spray a 9 X 13-inch baking dish with nonstick spray.
- Trim the ends from 1 lemon: cut into very thin, round slices (about 12).
- Place the lemon slices and the figs in the baking dish.
- You may want extra lemon slices.
- They are really good to eat after they have been cooking under the chicken.
- Arrange the chicken breast or pieces.
- Sprinkle with salt and pepper.
- Squeeze enough juice from the remaining 2 lemons to equal 3 tablespoons; transfer to a small bowl.
- Stir in the brown sugar, vinegar and water.
- Pour the lemon mixture over the chicken; cover the baking dish loosely with foil.
- Roast the chicken 35 minutes.
- Remove the foil and roast, uncovered, basting the chicken twice, until cooked through, 15 minutes more.
- With a slotted spoon transfer the chicken, figs and lemon slices with a slotted spooon to a serving platter.
- Discard the fat from the pan drippings; spoon over the chicken.
lemons, mission figs, chicken breasts, salt, ground pepper, brown sugar, balsamic vinegar, water
Taken from www.food.com/recipe/roast-chicken-with-lemon-and-figs-78200 (may not work)