Juicy Chicken with Fig Jam

Here’s my go-to chicken with fig jam recipe, featuring tender chicken breast paired with a sweet and savory homemade fig jam sauce, plus a handful of fresh herbs and a touch of balsamic vinegar.

This chicken dish has become my family’s favorite weeknight dinner. I often make extra sauce because my kids love drizzling it over everything on their plates. And those leftovers? They make the best sandwich filling for lunch the next day!

What Kind of Chicken Should I Use?

For this recipe, you’ve got several good options when it comes to choosing your chicken pieces. While the recipe calls for a whole chicken cut into parts, you can definitely take a shortcut and use pre-cut pieces instead – just make sure they’re bone-in and skin-on for the best flavor and moisture. Dark meat like thighs and drumsticks work especially well here since they stay juicy and tender while cooking with the sweet fig jam sauce. If you’re buying a whole chicken to cut up yourself, look for one that’s around 3.5 to 4 pounds, and make sure the skin is intact and has a nice, fresh color without any dark spots.

Options for Substitutions

This recipe is pretty adaptable and here’s what you can swap if needed:

• Fig jam: If you can’t find fig jam, try apricot, peach, or plum preserves. You might need to adjust the maple syrup down a bit since these tend to be sweeter than fig jam.
• Baking apples: Any firm apple works here – Honeycrisp, Granny Smith, or Fuji are good options. Just avoid softer varieties like Red Delicious that might turn mushy.
• Maple syrup: Honey works great as a substitute, or you could use brown sugar dissolved in a tiny bit of water.
• Thyme sprigs: Fresh rosemary or sage would work nicely too. If using dried herbs, use just 1 teaspoon as they’re more concentrated.
• Chicken parts: While the recipe calls for a whole chicken cut up, you can use any combination of chicken parts you prefer – all thighs, all drumsticks, or even chicken breasts (just watch cooking time as breasts cook faster).
• Chicken broth: Vegetable broth works fine here, or you can use water with a chicken bouillon cube dissolved in it.

Watch Out for These Mistakes While Cooking

The biggest challenge when cooking this chicken with fig jam is getting the right balance of caramelization without burning the sweet glaze – start with the chicken skin-side up and only brush on the fig jam mixture during the last 15-20 minutes of cooking. Another common mistake is overcrowding the pan with apples and onions, which can lead to steaming instead of roasting – make sure to spread them in a single layer and give everything enough space to brown properly. Temperature control is crucial here: cooking at too high a heat will burn the sugars in the jam and maple syrup, so stick to a moderate 375°F and keep an eye on the chicken’s color. For the juiciest results, let the chicken rest for 10 minutes after cooking, allowing the meat to reabsorb its flavorful juices while the glaze sets perfectly.

What to Serve With Fig Glazed Chicken?

This sweet and savory chicken dish pairs wonderfully with simple sides that can soak up all those delicious pan juices. A bowl of fluffy couscous or wild rice makes the perfect base, catching every drop of the fig-maple sauce. For a veggie option, roasted Brussels sprouts or green beans complement the sweetness of the dish really well. If you want to keep things light, a simple arugula salad with lemon dressing and shaved parmesan adds a nice peppery contrast to the sweet glaze.

Storage Instructions

Keep Fresh: Place any leftover chicken with fig jam and vegetables in an airtight container and pop it in the fridge – it’ll stay good for up to 4 days. The flavors actually get even better after a day as everything marinates together in those sweet and savory juices!

Freeze: This dish freezes really well! Just put everything in a freezer-safe container and it’ll keep for up to 3 months. I like to portion it out into individual servings before freezing – it makes reheating so much easier.

Reheat: To warm up your leftovers, place them in a covered dish in the oven at 325°F for about 20 minutes, or until heated through. Add a splash of chicken broth if needed to keep things moist. You can also use the microwave, but the oven method helps maintain the nice texture of the chicken skin.

Preparation Time	15-20 minutes
Cooking Time	55-65 minutes
Total Time	70-85 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1900
• Protein: 130-150 g
• Fat: 90-100 g
• Carbohydrates: 130-140 g

Ingredients

For the roasting pan:

• 2 medium tart apples, sliced into 1/2-inch wedges, unpeeled and cored
• 2 medium onions, halved through the root and sliced 1/2-inch thick
• 1 head garlic, each clove peeled (halve if large)
• 8 sprigs fresh thyme, plus extra for garnish
• 2 tbsp extra-virgin olive oil, plus extra for drizzling
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1 chicken (3.5–4 lb), cut in 8 pieces or a mix of legs and thighs

For the glaze and finishing:

• 1/2 cup fig preserves
• 1 tbsp maple syrup
• 1 tbsp soy sauce or coconut aminos
• 1 tsp balsamic vinegar
• 1/3 cup chicken broth

Step 1: Prepare the Oven and Vegetables

• 2 medium tart apples, sliced into 1/2-inch wedges, unpeeled and cored
• 2 medium onions, halved through the root and sliced 1/2-inch thick
• 1 head garlic, each clove peeled (halve if large)
• 8 sprigs fresh thyme
• 2 tbsp extra-virgin olive oil, plus extra for drizzling
• kosher salt, to taste
• freshly ground black pepper, to taste

Preheat the oven to 400°F (200°C).

In a large roasting pan, layer the apple wedges, sliced onions, peeled garlic cloves (halve any large cloves), and 8 sprigs of fresh thyme.

Drizzle 2 tablespoons of extra-virgin olive oil over them, season generously with kosher salt and freshly ground black pepper, and toss to coat the fruit and vegetables evenly.

I find that a thorough toss makes sure all those tart apples caramelize nicely in the oven.

Step 2: Season and Arrange the Chicken

• 1 chicken (3.5–4 lb), cut in 8 pieces or a mix of legs and thighs
• kosher salt, to taste
• freshly ground black pepper, to taste

Arrange the chicken pieces over the prepared apple and onion mixture in the roasting pan.

Lightly season the chicken with additional kosher salt and freshly ground black pepper to ensure the flavors penetrate during roasting.

Step 3: Roast the Chicken and Vegetables

Roast the pan with arranged apples, onions, garlic, herbs, and seasoned chicken in the preheated oven at 400°F (200°C) for 30 minutes.

This initial high-heat roasting encourages browning and flavorful caramelization.

Step 4: Finish Cooking and Serve

After roasting, reduce the oven to 350°F (175°C).

If desired, baste the chicken with pan juices for extra flavor.

Continue roasting until the chicken is cooked through and has reached an internal temperature of 165°F (74°C), about 15–20 minutes.

Remove the chicken to a plate and rest.

Increase oven back to 400°F (200°C) and return the apples and onions to the oven, stirring once or twice, until very tender, 10–15 minutes.

To serve, arrange the tender apples and onions on a platter, top with the rested chicken, and pour any pan juices over.

Garnish with extra thyme sprigs.

I find that letting the chicken rest briefly before serving keeps it juicy and allows the flavors to meld.