Roasted Chicken Thighs and Figs with Frisee
To our kitchen team, going through August without eating a fresh fig is a crime. This one-pan recipe uses their syrupy sweetness to counter savory roasted chicken thighs and slightly bitter frisee.
What You Get:
Thyme and garlic chicken thighs
What You’ll Need:
White wine (optional)
Makes 3 servings
Active Time: 10 mins
Total Time: 40 mins
Set oven to 475°F. Remove chicken thighs from packaging and place in a cast-iron or other oven-safe pan, skin side up.
Trim the stems from the figs, and slice in half. Arrange the figs cut side up around the chicken in the pan and season with a drizzle of olive oil, pinch of salt and, if desired, a splash of white wine if you have a bottle open! Bake for 30 minutes or until the chicken is golden brown and its juices run clear. The figs should be tender and slightly caramelized. Remove from the oven and let rest for a few minutes.
Meanwhile, trim off the base root from the head of frisee and rinse under cold water. Pat dry with a towel. Once dry, place in a serving bowl with the hazelnuts and goat cheese.
When ready to serve, dress the frisee, nuts, and cheese with the sherry vinaigrette. Taste and adjust for seasoning with salt, and plate the salad. Using a spatula, dollop a few fig halves in the center of the salad, and place a chicken thigh on top. Dig in!