Roast Chicken with Lemon and Figs

Recipe by Amber of AZ
READY IN: 50mins




  • Preheat the oven to 400.
  • Spray a 9 X 13-inch baking dish with nonstick spray.
  • Trim the ends from 1 lemon: cut into very thin, round slices (about 12).
  • Place the lemon slices and the figs in the baking dish.
  • You may want extra lemon slices.
  • They are really good to eat after they have been cooking under the chicken.
  • Arrange the chicken breast or pieces.
  • Sprinkle with salt and pepper.
  • Squeeze enough juice from the remaining 2 lemons to equal 3 tablespoons; transfer to a small bowl.
  • Stir in the brown sugar, vinegar and water.
  • Pour the lemon mixture over the chicken; cover the baking dish loosely with foil.
  • Roast the chicken 35 minutes.
  • Remove the foil and roast, uncovered, basting the chicken twice, until cooked through, 15 minutes more.
  • With a slotted spoon transfer the chicken, figs and lemon slices with a slotted spooon to a serving platter.
  • Discard the fat from the pan drippings; spoon over the chicken.