Maple + Mustard Chicken With Roasted Figs

• 4 chicken breasts bone-in, skin on
• 2 tablespoons fresh thyme finely chopped
• 2 tablespoons fresh oregano finely chopped
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons maple syrup
• 2 tablespoons whole grain mustard or a blend of whole grain and dijon
• 2 tablespoons cider vinegar
• 2 cloves garlic grated using a micro-plane
• 10 figs fresh whole, halved
• 1 tablespoon maple syrup
• 2 tablespoons white balsamic vinegar
• 2 tablespoons olive oil

1. In a large bowl, combine the herbs, olive oil, maple, mustard, vinegar, garlic, salt and pepper. Whisk to combine. Add the chicken to the bowl and toss to coat.
2. Arrange the chicken in a single layer in a rimmed baking dish. Pour the remaining marinade over the chicken. Season with salt and pepper.
3. Bake at 425, uncovered, for 45-55 minutes then set the oven to high broil for 2-3 minutes to brown the skin.
4. Toss the halved figs with the remaining ingredients. Arrange in a single layer in a rimmed baking dish. Roast at 375 for 15-20 minutes or until soft and juicy. Store in the refrigerator for up to one week.
5. Serve with roasted figs.

chicken breasts bone, thyme, extravirgin olive oil, maple syrup, grain mustard, cider vinegar, garlic, maple syrup, white balsamic vinegar, olive oil

Taken from www.yummly.com/recipe/Maple-_-Mustard-Chicken-with-Roasted-Figs-1353197 (may not work)