One thing I get asked for a lot is easy dinner ideas. Lots of my clients batch cook on Sundays (and if you don’t, you really should), and this fall-themed recipe is the perfect pre-prep dinner.
Don’t worry if you’re not that into fresh figs; I actually hate them (I love the dried ones though), but when the dish is finished, the figs are a perfect addition and accompaniment to the flavors of the rosemary, honey, and mustard. The figs and chicken roast up beautifully together and your whole house will smell amazing. Best of all? It’s ready in 20 minutes.
If you pop everything into a Ziploc bag in the morning to marinate, you’ll have zero issues throwing it into the oven when you get home from work. While the chicken is cooking, put a pot of starch on (I use freekeh in the photos) and some green beans, and you’re all set. This is also an amazing dish to make for company. It looks like it takes some skill, but it totally doesn’t. Your guests will be very impressed by how it looks and tastes. Shh. I won’t tell.
I used boneless, skinless chicken breasts when I made this, because honestly those were what was on sale this week. Otherwise, I’d make this with bone-in, skin-on chicken pieces. You could cut up a 4-5lb chicken and it would be perfect.
The secret to cooking with honey is keeping the heat on the low side to prevent burning and to encourage everything to roast into a golden brown.
Using bone-in chicken pieces will increase cooking time by 15-20 minutes, I’m guessing, so be prepared for that. Not a big deal.
- 4 lb boneless skinless chicken breasts or 4-5 lb of bone-in skin-on chicken parts, around 4
- 1/4 cup balsamic vinegar
- 1/4 cup honey + extra 1-2T
- Juice from one orange plus the rind from the orange, around 1/3 cup
- 2 T olive oil + more to grease pan
- 2 T chopped fresh rosemary
- 2 t grainy mustard
- 2 cloves garlic minced
- 4-5 large fresh purple figs
Combine all the ingredients except for the figs, in a large zipper bag. Marinate at least 5 hours and up to 24 hours.
Preheat oven to 350F.
Quarter the figs.
Take the chicken out of the marinade, leaving the marinade in the bag, and arrange the chicken on a rimmed, oiled baking sheet.
Throw the figs into the bag with the marinade and toss to coat.
Pour the figs and marinade over the chicken and dot the chicken with the extra 1-2T honey.
Roast for 20 minutes for boneless skinless breasts, 30-40 minutes or until done for bone-in chicken parts.
Serve with a grain and a green.