Roasted Chicken Thighs with Figs

    These chicken thighs were fabulous! Figs are so delicious and so good for you. They're a good source of potassium and dietary fiber! This was the perfect recipe for me to try out my beautiful cast iron frying pan! I absolutely loved how crispy the skin was! You have to take a bite of the chicken with a bite of roasted fig, they are so sweet and perfectly compliment the dish.

Roasted Chicken Thighs with Figs

Ingredients:

- 4 large bone-in, skin-on chicken thighs

- 2 tablespoons of olive oil

- salt and pepper to taste

- 1/2 cup of chopped onion

- 2 teaspoons of minced garlic

- 1 tablespoon of chopped fresh oregano

- 2 tablespoons of red wine vinegar

- 1 and 1/2 teaspoon of corn starch

- 1/4 cup of honey

- 8 large fresh figs, cut in half

    Preheat oven to 400 degrees. In a large oven safe frying pan, heat the olive oil over medium heat. Season the chicken thighs liberally with salt and pepper and then place the chicken thighs skin side down in the frying pan. Cook until skin is golden brown and crispy. Flip the thighs and cook for another few minutes. Meanwhile, whisk together the red wine vinegar, 1/4 cup water, honey, and cornstarch. Once it is mostly cooked, remove chicken from the pan, set aside, and drain all but 2 tablespoons of liquid from the pan. Add the onions and cook until translucent. Then, add the garlic and cook until fragrant. Add the honey mixture to the pan and whisk in oregano. Cook for another minute or two and add some salt and pepper. Once the sauce starts to thicken, add the figs and toss to coat. Place the chicken thighs skin side up back into the sauce. Place the whole pan into the oven for 15-20 minutes. Once chicken is cooked through, serve with figs and sauce!