Honey Roasted Chicken & Figs Recipe in 55 Min

Robust Flavors Combine in Honey Roasted Chicken

A Special Recipe for a Special Meal

I feel a little guilty here, I don’t feel like a vegetarian should tell you how to cook a honey roasted chicken, but I do recommend cooking with figs. This isn’t my recipe. I choose it because the imagery of the flavors of honey roasting with what I imagine chicken tastes like, hot and dripping in flavor and adding it to figs. My mind makes it a complex flavor where your mouth waters just as much as the chicken drips. To be fair, that’s how a lot of my recipes are chosen. Complex flavor. And this is one for the recipe book.

honey roasted

Recipes are also chosen to highlight a fruit or vegetable that you might have grown in your garden. This was chosen for the fig. The fig is sweet, and generally seen as so. I choose to put it into a savory dish to create that complex flavor. I happen to be the only vegetarian in the family, so the majority of meals do revolve around plant based mediums. However, I know how much my family loves chicken. I wouldn’t keep them from tasting these bursting flavors. It gives me pleasure to see them happy with a full belly.

This dish does take about 55 minutes to make, and unlike the image attached here, the chicken is just the thigh and fried.

roasted chicken recipe

Honey Roasted Chicken & Figs

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 Servings


  • 2-3 lbs bone-in skin-on chicken thighs (6 to 8)
  • 1 t salt divided
  • 1 t pepper divided
  • 2 T olive oil
  • 2 T red wine vinegar
  • 1/4 c water
  • 1/4 c honey
  • pinch red pepper flakes
  • 1 t cornstarch
  • 1 large white onion thinly sliced
  • 2 large shallots thinly sliced
  • 8 cloves garlic whole
  • 2 T fresh oregano leaves chopped plus 2 tbsp whole leaves
  • 8 fresh figs



  • Preheat oven to 400° F.
  • In a small bowl combine vinegar, water, honey, red pepper flakes, and cornstarch. Whisk to combine. Set aside.
    2 T red wine vinegar, 1/4 c water, 1/4 c honey, pinch red pepper flakes, 1 t cornstarch
  • Season chicken on both sides with salt and pepper.
    1 t salt divided, 1 t pepper divided

Fry Chicken

  • Heat a 12 or 14 in cast iron skillet on medium-high heat until hot.
  • Add oil and chicken, skin side down.
    2-3 lbs bone-in
  • Cook until skin is deep golden brown and crisp, about 8-10 minutes.
  • Flip to brown second side, 2-4 minutes.
  • Transfer to plate, set aside.


  • Discard all but 2 T oil from the skillet.
  • Reduce heat to medium.
  • Add onions and shallots. Fry until translucent, about 5 minutes.
    1 large white onion thinly sliced, 2 large shallots thinly sliced
  • Add whole garlic, cook additional minute.
    8 cloves garlic whole
  • Add cornstarch mixture, oregano, and remaining black pepper.
    2 T fresh oregano leaves chopped
  • Cook until thick, about 1-2 minutes.


  • Add chicken skin side up to skillet.
  • Add quartered figs.
  • Roast in oven until figs are soft and caramelized slightly, about 15 min. Chicken should be cooked through (165° F).
    8 fresh figs
Share via
Copy link
Powered by Social Snap