© 2025 | http://angiesrecipes.blogspot.com
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© 2025 | http://angiesrecipes.blogspot.com
This delicious chicken tray bake couldn’t be easier. Bone in skin on chicken thighs (or use a cut up whole bird) marinated with a mixture of lemon, marjoram, fennel, garlic, olive oil, and honey, then roasted with onion wedges and figs at high heat for 30 minutes until chicken has turned golden brown, crispy and beautifully aromatic.
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- Mix all the marinade ingredients together and rub into the chicken thighs, cover and marinate in the fridge for at least 3 hours, preferably overnight.
- Preheat the oven to 210C/410F. Take a large roasting tin and scatter the sage over the base. Top with the lemon wedges and onion wedges. Drizzle with olive oil, gently toss to coat, and sprinkle with the salt flakes. Add the chicken pieces, skin side up. Pour over any remaining marinade and roast for 30 minutes until the chicken skin is deep golden brown.
- Remove from the oven, add chicken stock or water to the roasting pan, as well as the fig halves. Baste the chicken with the juices then return to the oven for a final 10-15 minutes. Baste again before serving, and scatter with the chopped parsley.
© 2025 | http://angiesrecipes.blogspot.com
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13 comments:
Wow! Looks so promising!
Chicken and figs were your main theme this jahre! What will it be next year?
...Angie, do you have fig trees?
This looks tasty. I'm so amazed with all the ways you do chicken. I think if I felt that inspired by it I'd eat more of it. :) Happy weekend to you.
That looks so good, yum!
Your recipes are always so inventive and delicious sounding. Karen (Back Road Journal)
Yummy -Christine cmlk79.blogspot.com
Makes me hungry
Beautiful combination, Angie - the roast chicken with figs looks elegant and perfectly balanced in flavour.
Sounds wonderful 😊
Angie, you have left us a very tasty chicken today! Nobody can miss your recipe. A hug
Figs are such a welcome addition to many recipes . Looks deliciouus.
Looks good :-D
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